Truffes à la Crème (Truffles in Cream)

Ingredients

• 500 grammes raw peeled truffles
• salt
• pepper
• 60 grammes butter
• a dash of fine Champagne
• 3 décilitres cream
• 3 spoonfuls sauce Béchamel
• fine butter (weight illegible in the scan)
• 1 Vol-au-vent crust

Instructions

1. Cut the raw peeled truffles into thick slices and season them with salt and pepper.
2. Stew them very gently with 60 grammes of butter and a dash of flamed fine Champagne.
3. Reduce 3 décilitres of cream with 3 spoonfuls of sauce Béchamel until very tight.
4. Add the truffle cooking liquor and enough cream to bring the sauce back.
5. Finish the sauce with fine butter (weight illegible in the source).
6. Mix the truffles into the sauce and arrange in a Vol-au-vent crust.