12 large truffles
Salt
1 tbsp (15ml) olive oil
1 tsp (5ml) anchovy essence
1 tbsp (15ml) wine
1 tbsp (15ml) caroenum
1 tbsp (15ml) honey a pinch of pepper
2 tsps (10ml) cornflour

Scrape the truffles and put in a saucepan with some water.

Boil until just tender, sprinkle with salt and thread on to skewers. Grill lightly.

Put the oil, anchovy essence, wine, caroenum, honey and pepper in a saucepan and bring to the boil.

Add the cornflour mixed with a little water and stir until thickened.

Remove truffles from skewers and serve with the sauce.