Truffle Sauce
Ingredients:
300g black truffle
2 lemons
1 tablespoon of
chopped mixed herbs
1 knob of butter
a pinch of salt
1 small ladle of
chicken consommé
2 tablespoons of
bechamel
Put the truffle with
the juice from the lemons, salt, herbs and the consommé in a pan.
Cook it over a high flame for ten minutes. Add the bechamel and,
after bringing it to the boil briefly, the butter.