3876 Salade Trédern

Method

Take 24 crayfish tails cut in half lengthways, 24 oysters cooked with a little lemon juice and bearded and 3 tbs of asparagus tips—all of these should still be lukewarm. Add medium-sized truffles cut into thin shavings.

Dressing: Sauce Mayonnaise with the addition of cullis made from the crayfish shells pounded with 2 tbs thin very fresh cream.

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