Stew truffles

Place truffles (own) in a saucepan with a little lard, a bay leaf, a pinch of salt and very good white wine without cover truffes.Faire skip two or three times and then cover and boil for 20 minutes . Remove truffles, cut in rondelles.Préparer sauce with white wine cooking truffes.Dans a saucepan bring some olive oil, heat, sprinkle with flour to make a roux with crumbled thyme, laurel shallots and cut into strips fines.Faire cook, when the sauce is ready to put the washers truffeset pieces of bread grillé.Après giving a tour of broth serve hot.