Cèpes Rossini (Cèpes in Cream with Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cèpes
- raw truffles
- a little blond glace de viande
Instructions
- Proceed by the formula for Cèpes à la Crème.
- Add to the cèpes a third of their weight in raw truffles cut into thick slices, and stew them together with the cèpes.
- At the moment of serving, finish with a little melted blond glace de viande and dress in a timbale.