Recipe type
Main courses
Ingredients
6
eggs
2 spoons
chopped truffle
8/10 spoons
béchamel
3
egg yolk
Hard boil six eggs and cut them into cubes, mixing them with two spoonfuls of finely chopped truffle, eight to ten spoonfuls of thick béchamel sauce and three beaten egg yolks. Pour the mixture into a plate and leave to cool. Divide it into equal parts the size of an egg and flatten them gently. Coat them in flour, then beaten egg and fine, fresh breadcrumbs. Cook in butter in a roasting dish. Serve with fried potato baskets filled with mushrooms flavoured with parsley and a few slivers of truffle.