60 Truffles Cooked in Salt

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

Truffes sous le sel

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

Europe
France
Starter
Mediterranean

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.