39 Truffle-filled Pastries with White Wine Sauce

Name: Truffle-filled Pastries with White Wine Sauce
Yield: For four people
Cuisine: French
Ingredients: 1 handful flour; 180 g (6¼ oz) fresh or frozen Flaky Pastry; 1 beaten egg; 4 tablespoons sherry; 4 tablespoons of juice from the truffle tin; 500 ml (scant pint) whipping cream; 1 tablespoon lemon juice; 4 turns of the pepper-mill; 1 heaped teaspoon salt; 4 tablespoons dry white Bordeaux wine; 50 g (1¾ oz) butter; 120 g (4¼ oz) tinned truffles – about four whole truffles; 120 g (4¼ oz) fresh or tinned foie gras

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Feuilleté de truffes au vin de Graves ‘Truffles enriched with a layer of foie gras’

Ingredients

Main ingredients

1 handful flour
180 g (6¼ oz) fresh or frozen

Europe
France
Starter
Vegetarian
Mediterranean

Method

Making the pastries

Preheat the oven to 220°C/425°F/Mark 7. Roll out the flaky pastry on a lightly-floured board, to form a rectangle 26 cm