Heat the remaining unsalted butter in a medium saucepan and sweat the eschallot and garlic until translucent. Add the brioche crumbs and mix well. Sweat for a further minute. Add the chicken stock, mix well and gently simmer until most of the liquid has been absorbed. Whisk in the crème fraîche and reserved truffle butter. Gently simmer for 5–10 minutes, as you would for a porridge. Season to taste.
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