|
Home | B&B Listings | B&B Recipes | Main Dishes | "Truffled Potatoe Souffl�" |
|
| GO TO |
| ADD YOUR B&B |
| CUSTOMER COMMENTS |
| TRAVELERS TOPICS |
| RECIPES |
| GUEST RATED B&BS |
| B&B ASSOCIATIONS |
| TRAVEL RESOURCES |
| FOR INNKEEPERS |
| MEMBER LOGIN |
| B&B TRADE SHOW |
| INNKEEPERS ARTICLES |
| BOOKS FOR INNKEEPERS |
| B&BS FOR SALE |
|
||||||||||
|
This Recipe contributed by: |
||||||||||
| 1 Kg (2 Lbs) Potatoes, 200 ml (8 fl oz) fresh sweet cream , 1 fresh black truffle (Tuber Melanosporum), Salt Sel de Guérande or even better "Fleur de Sel de Guérande" Peel and boil the potatoes in salty water (do not overcook) When cooked mash the potatoes manually into a fine puree (do not put the potatoes in the foodprocessor) Add some "Fleur de Sel de Guérande" add the fresh sweet cream and mix well manually ... Put one inch of puree in the glass oven dish, slice the fresh truffel over the puree, cover with the rest of puree and top with some fresh butter. Bake 15 minutes in the airpulsed oven at 180 °C (350 ° F) and grill for 2 minutes to get à golden crust ... Bon appétit Rita Ravez Ferme de Félines "Black Diamond Farm" Verdon Canyon, Provence |
||||||||||
| (Updated: 03 Feb 2004) | ||||||||||
|
You were unique visitor |
Copyright 1995-2006 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Disclaimer
Privacy Statement
Awards