4274 Truffes sous la Cendre

Name: Truffes sous la Cendre
Cuisine: France
Ingredients: pork fat; greased paper; paper; truffles; truffles; fresh butter; truffle; brandy; salt; fresh truffles

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Select some very nice fresh truffles, clean them well but do not peel them. Season lightly with salt and sprinkle with good brandy.

Wrap each truffle