3877 Salade aux Truffes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.