Chapter XVII · Roasts and Salads · No. 2025
2025—Salade de Truffes blanches
Cut some raw, white, Piedmont truffles into thin shavings.
Season with a sauce consisting of hard-boiled egg-yolks seasoned with salt and pepper, and finished with mustard, oil, and vinegar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2025, 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 →