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Book Truffles
François Faverot de Kerbrech

Truffle Buns
One simple recipe of this cooking book...

Domaine Faverot Maubec, Côtes du Luberon

Serves 6

6 plain bread buns

50 g butter

30 g truffle

2 eggs

salt, pepper

Beat the eggs together with the julienne-sliced truffle.

Let sit for a day in a cool spot.

Cut off the tops and hollow out the buns, mix the white of the bread with the egg and truffle mixture, and refill the hollow brioches. Salt and pepper to taste. Put the tops back on the brioches.

Cook in a hot oven (200*C) for 8 min.

Domaine Faverot - François Faverot de Kerbrech
771, route de Robion - 84660 Maubec
Phone / Fax : 04 90 76 65 16

Home - Truffle fritters - Truffle buns - Brouillade with truffles
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Bass with truffles - Casserole of hare - Lasagne - Shoulder of lamb stuffed with truffles

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