Pommes de terre Monselet (with Mushrooms and Truffles)

Ingredients

• fine Hollande potatoes
• butter
• raw mushrooms
• truffles

Instructions

1. Slice fine Hollande potatoes into rounds 2 centimetres thick, season them and sauté them in butter.
2. Arrange the rounds in a crown in a timbale.
3. Sauté sliced raw mushrooms in butter and garnish the middle with them.
4. Scatter over them a julienne of truffles cooked in Madeira.