Sunday's yield of truffles from my lawn amounted to 67 grams, but even this small quantity would cost a hundred euros or so if I purchased them at a truffles market. I stacked most of them in rice (to eliminate moisture) and put them in the freezer.
Yesterday, I cooked myself an excellent truffle omelette, and today I used a couple of small truffles in a pâté made from grilled fowl livers and onions fried in goose fat (Jewish recipe).
There are no spices or condiments whatsoever in this pâté, merely the truffles. I've just tasted it. Absolutely delicious! All in all, I eat very well here at Gamone... in spite of the fact that I don't have a loving little wife to prepare my meals.