Beurre de Truffes (Truffle Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 100 grammes truffles
- 1 small spoonful sauce Béchamel
- 200 grammes fine butter
Instructions
- Pound 100 grammes of very black truffles with 1 small spoonful of sauce Béchamel.
- Add 200 grammes of fine butter.
- Pass through the étamine.