3877 Salade aux Truffes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is composed of peeled raw truffles cut into very thin shavings.

Dressing: cooked egg yolks pounded and seasoned with salt, milled pepper and mustard and made into a sauce with oil and vinegar.