75 g truffles
5 cl liquid cream
10 g butter
The night before, clean the truffles under a light, running stream of water, dry, then put them in an airtight container with the twelve eggs. Three hours before the meal, break open the eggs, and whisk together well the yolks and whites. Add the salt, pepper and sliced truffles. Set aside in an airtight container.
Just before eating, heat water in a double boiler or bain-marie. Melt a knob of butter, preferably in a copper saucepan, then immediately pour in the truffle and egg mixture, gently stir with a wooden spoon or a whisk until it slightly thickens. Add a spoon of cream and stir vigorously away from the fire. Add 25 g of grated truffle and stir.
Serve in small, warmed soup bowls. In front of the guests, grate the rest of the truffle into the brouillade with a pinch of salt.
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