Truffles a la Piemontaise

Cut half a pound of fresh truffles into collops; place them in a sautapan with two tablespoonfuls of Lucca oil, one of chopped parsley, a little chopped thyme, a clove of garlic, some mignionette-pepper and salt; fry them over a brisk fire for five minutes; remove the garlic; then add a gravy-spoonful of Italian sauce, a small piece of glaze, and the juice of half a lemon; toss the whole together over the fire, and pour it over the hollow crusts of two French rolls from which the top crust part has been removed, then thickly spread with butter, and afterwards placed in the oven for ten minutes to become crisp.