Roasted Black Truffle and Potato Pots
Step 1: Black Truffles and Potatoes
Clean the truffles under cold running water with a nail brush. Pat dry and peel with a fine bladed knife; reserve the trimmings for another recipe. Cut 84, 1/20 inch (1 mm) thick slices with a truffle slicer, then shape with a 1 1/4 inch (3 cm) wide cutter. Crush the trimmings and reserve for another recipe.
Add the truffle juice and chicken jus to the sauté pan where the potatoes were cooked. Toss the truffle slices in this liquid, coating well.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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