Truffe en Aumonière

Truffle in a Puff Pastry Case

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

In truffle-growing regions such as Périgord, astute cooks know that certain ingredients, such as port, Madeira, and foie gras, bring the savor of a fresh truffle to full bloom. That’s what makes this recipe the ultimate treat. If fresh truffles are out of reach, I suggest you substitute a large button mushroom, different but still delicious. The best foie gras for this recipe comes vacuum packed and mi-cuit (half cooked). Canned pâté de foie gras does well, too, but mousse de foie gras is t