Saucier's Apprentice by Raymond Sokolov

Author:Raymond Sokolov [Sokolov, Raymond]
Format: epub
ISBN: 978-0-307-76480-5
Publisher: Knopf Doubleday Publishing Group
Published: 2010-09-21T16:00:00+00:00

12 thin slices white bread

3 tablespoons butter

12 thick truffle slices

12 jumbo eggs, poached (this page)

1 recipe Sauce Périgueux (see above) or Sauce Périgourdine (this page)

1. Cut the crusts away from the bread. Sauté the slices in the butter until golden brown. Keep warm in the oven.

2. Warm 6 plates.

3. Set 2 bread slices on each plate.

4. Put a truffle slice at the center of each bread slice.

5. Place a revived poached egg over each truffle slice.

6. Pour sauce over eggs and serve immediately.

SERVES 6

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