Peel and fry some small onions.
Add 2 stalks of celery, cut into inch pieces; sprinkle with salt, pepper and curry-powder; add a few truffles and pour over all 1 cup of stock. Let stew until tender.
Then boil some potatoes; mash smooth with butter and season with curry sauce.
Place a border of mashed potatoes on a platter and put the stew in the centre; serve hot. Garnish with fried parsley.