Salade aux Truffes (Truffle Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- raw truffles
- hard-boiled egg yolks
- salt
- pepper from the mill
- lemon juice
- oil
Instructions
- Peel the raw truffles and cut them into very thin shavings.
- Crush the hard-boiled egg yolks and work them up with salt, pepper from the mill, lemon juice and a thread of oil.
- Dress the truffles with this.