509 Truffle Royale

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Finely pound 100 g ( oz) very black truffle; add tbs very well reduced cold Sauce Demiglace and 3 egg yolks. Pass through a fine sieve and poach au Bain-marie in the usual manner.