Sauce à la Diane (Peppery Cream Sauce for Venison)

Ingredients

• 6 décilitres sauce Poivrade
• 2 décilitres raw cream (whipped
• 2 spoonfuls small crescents of truffle and of hard-boiled egg white

Instructions

1. Prepare 6 décilitres of sauce Poivrade, well skimmed, full-bodied and well seasoned.
2. Whip 2 décilitres of raw cream, which doubles in the whipping to give 4 décilitres.
3. At the last moment, add the whipped cream to the sauce.
4. Add 2 spoonfuls of small crescents of truffle and of hard-boiled egg white.