France - - Truffles -


• 3oz truffles, diced [you could use less and still get plenty of flavour]

• Salt and pep­per

• 31/ 2 tbsp but­ter

• 1/3 cup Mon­bazil­lac or other sweet white wine

• A dash of brandy

• 8 eggs

1. Put the truffles and sea­son­ing into a saucepan and add 1tbsp of the but­ter, plus the wine and brandy. 2. Cover and cook over a low heat un­til all the liq­uid evap­o­rates. 3. In a bowl, beat the eggs un­til smooth and mix with the truffles. 4. Heat the re­main­ing but­ter in a fry­ing pan and cook the egg and truf­fle mix un­til set.

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