Ingredients for 4 persons:

  • 500 g escalopes
  • 1 sachet of dried summer truffle
  • 1/2 glass of white wine
  • 40 g butter
  • stock, salt and pepper to taste

Preparation: 

Flour the prepared escalopes with salt and pepper. Fry them in butter, add stock and white wine.

Finish by sprinkling with dried summer truffle previously rehydrated in warm water for 20 minutes.

Allow to stand for a minute, checking that the sauce is fairly creamy and consistent.

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