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Truffles Sauce
Lionel Mazauric

Poached eggs
with quenelles and truffles
An original truffle sauce recipe...

Domaine de la Tuilière Murs, Côtes du Ventoux

Serves 4

8 eggs

50 cl bechamel sauce

50 g truffles

½ jar of chicken quenelles, sliced in to rounds

3 tablespoons crème fraîche

100 g grated cheese

salt, pepper

Poach the eggs in water with a little vinegar added.

Put the eggs in an oven dish, cover with the béchamel sauce mixed ith the quenelle rounds. Cover each egg with the sliced truffles.

Cover with crème fraîche, the grated cheese, salt, pepper and bake in a hot oven 15 min or longer, if necessary.

 

Domaine de la Tuilière - André Ravoire
Route D60 - 84220 Murs
Phone : 04 90 05 73 03 - Fax : 04 90 05 78 07

Home - Truffle fritters - Truffle buns - Brouillade with truffles
Poached eggs with quenelles and truffles - Potato purée with truffles
Bass with truffles - Casserole of hare - Lasagne - Shoulder of lamb stuffed with truffles

 

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