Name: Truffles Cooked in Salt (Truffes sous le sel)
Yield: For three people
Cuisine: French
Ingredients: salt; 3 truffles 40 g (1½ oz) each, fresh or tinned; 1 teaspoon olive oil; the juice of half a lemon; pinch of pepper; 600 g (1¼ lb) coarse salt; 1 teaspoon flour; 2 egg whites; 1 raw chicken breast, from a bird weighing approximately 1.5 kg (3½ lb)

Preparation info

For
three
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

3 truffles 40 g (1½ oz) each, fresh or

Method

Slice the raw chicken breast into three thin escalopes. Marinate for one hour with the oil, lemon juice, pepper and salt.
Pare the truffles with a potato-peeler, keep the peelings for another time.
Prepare the jacket of salt. Beat the egg whites lightly with a fork, then mix them with the salt and the flour to make a smooth paste.