Ingredients for 4 people:
1 nice oxtail - 300 g of truffles - 1 carrot -
100 g celery stalk - puff pastry - salt - pepper
Prepare the oxtail and make a broth out of it.
Cook it like a stewed pot with the usual aromatic garnish,
studded onion, bouquet garni, black pepper in grain and pot vegetables
which you will drain, cut and mix with the garnish.
Meanwhile, dice the carrot and celery into small cubes.
Fry these vegetables for 5 minutes with olive oil.
Preheat the oven (th. 8).
In a soup tureen, place the truffles cut into cubes,
vegetables, strong broth and meat.
Cover with a very thin layer of puff pastry.
Place the soup tureen in the oven.
When the puff pastry is cooked, serve!
As soon as the dough is removed, the powerful aroma of this soup
will spread throughout the room.