Restaurant Les Maritonnes (Fauvin), in Romanèche-Thorins

Ingredients

1 cervelas with truffles
1 glass of Beaujolais
Butter
Shallots, parsley, chervil
Salt, pepper
Potatoes or lentils.

Recipe

At the pork butcher's, buy a cervelas with truffles that was not made more than 24 hours before so that it hasn't started the drying out process.
Generously butter a large egg dish; put in a layer of chopped shallots, parsley and chervil.
Put the cervelas on top of this after having pricked it all over with a needle. Lightly salt and pepper, add a glass of good Beaujolais, cover the dish and put it in a low oven for 20 minutes.
Sprinkle chopped parsley over the top and serve very hot.
Serve it with potatoes cooked in oil or warm lentil salad.