1224 Piroguis aux Truffes

Name: Piroguis aux Truffes
Cuisine: France
Ingredients: cooked truffles; béchamel; forcemeat; egg; clarified butter; breadcrumbs

Preparation info

Appears in

Published 1903

Method

Cut some medium-sized cooked truffles in 1 cm (⅖ in) thick slices, coat each with well reduced Sauce Béchamel