Truffes à la Serviette (Truffles Served in a Napkin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Truffes au Champagne
- Madeira
Instructions
- Prepare the truffles exactly as for Truffes au Champagne, replacing the Champagne with Madeira.
- Arrange them in a timbale set in a napkin folded artichoke-fashion.
- Escoffier's preferred alternative: serve the Truffes sous la Cendre under this name instead, arranged under a napkin folded as for Pommes de terre en robe de chambre.