31.   Rub the pheasant breasts with the truffle oil.

32.   Retailers also say that truffle oil is selling well.

33.   Serve in warm bowls, topping each portion with a thin slice of butter or a drizzle of truffle oil, and a sprinkle of parsley.

34.   She gives advice about using truffles and how to select truffle oils and pastes.

35.   Slices of venison, layered over mashed potatoes seasoned with truffle oil and garnished with truffle shavings was a beautiful combination, bracingly accented by red currant sauce.

36.   Some restaurants, including Le Madri, drizzle white truffle oil on pizza.

37.   Sprinkle the entire batch with salt and pepper, then drizzle with truffle oil, then with creme fraiche, then chives.

38.   The delicate meat with barely a dapple of fat is drizzled with white truffle oil and garnished with baby arugula and chopped cashews.

39.   The pungent flavor of truffle oil breaks down the inhibition of the tongue and the tender meat strikes unsuspecting taste buds.

40.   The quality of the truffle oil affects the flavor and intensity of the vinaigrette, so use the best you can find.