Chapter XVII · Roasts and Salads · No. 2024
2024—Salade de Truffes
Cut some raw, peeled truffles into very thin shavings.
Season with a sauce consisting of hard-boiled egg-yolks, seasoned with salt and freshly-ground pepper, and finished with oil and lemon juice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2024, p. 622. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →