Salade Demi-Deuil (Half-Mourning Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potatoes in julienne
- Truffles in julienne
- Sauce Moutarde à la crème
- Extra potato and truffle
Instructions
- Cut potatoes and truffles into julienne in equal parts.
- Season with sauce Moutarde à la crème.
- Make a border of alternating rings of truffle and rings of potato.
- Set a round of truffle inside each potato ring and a round of potato inside each truffle ring.