Cook the tilapia in wine and drain. Chop six truffles fine, add a tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf. Cook for ten minutes in sufficient white wine to cover. Add a cupful of beef stock and thicken with butter and browned flour. Cook until thick, pass through a sieve, add a tablespoonful of butter and the juice of half a lemon.
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