300g black truffle
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.