4277 Truffes à la Serviette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is prepared in the same way as Truffes au Champagne using Madeira instead of Champagne and presenting the truffles arranged in a timbale which is placed in the centre of a serviette folded in the form of a lily.

It is, of course, more logical to serve under this name, truffles cooked as for sous la Cendre, arranging them inside a folded serviette in the same way as for boiled jacket potatoes.

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