Ingredients for 2 people:
50 g fresh truffles - 6 beautiful mushroom heads -
1 port liqueur glass - salt - pepper - lemon - 1 egg yolk
Dice the mushroom heads and truffles.
Lemon them and put them in a saucepan with the Port.
Salt and pepper.
Reduce the cooking juice by half.
Add the diced truffles. Give three or four turns.
Tie, off the heat with an egg yolk.
Stop cooking (because of the egg).
A word from the chef
Can be served with red meat