Epicure
Cut the mushroom heads into
thick slices, then into strips, and
then dice. Mix them with celeriac
and carrot.
Cut the truffles into ver file slices.
The quality of the truffles is
important in this soup. If possible,
choose fresh truffles. Out of
season, use preserved truffles.
Allow 1oz (30g) of preserved
truffles per person, instead of
¾ ounce (20g) of fresh truffles.
Mix the egg yolk with a tsp of
water and a pinch of salt. Brush it
over the pastry. Place in the oven,
and cook for 20mins. Cut the edge
of the pastry with the point of a
knife. Serve at once.
To t th a try ir
to th ri ht
size, measure the diameter of your
bowls and add at least 1¼ inches (3cm).
Th n a
o thin ro n o that
size (a bowl, a saucer, a metal disk)
over the pastry and cut around it.
Thi i h i r ati y a y to a
an
i io to n oy Th
o ha a ot o tr
a ai a
in the Northwest, especially
in Oregon. Many are native to
Oregon and others have had
starters from France.
ho yo
n oy
y hort
tribute to Paul Bocuse and been able
to i ario y n oy o r i it to hi
restaurant through the photographs.
It would take a book to pay an
accurate tribute to all of Monsieur
Bocuse’s accomplishments.
Than yo
r
a r nt
tr atin
to thi
a ni
afternoon.
or
nt
Let me know if you make the soup or
visit his restaurant.
Pour 1tbsp of Noilly Prat into
each of four ovenproof porcelain
bowls that hold 1-1¼ cups (250 to
300ml). Add 1 rounded tbsp of the
vegetables en matignon, divide
among the bowls.
Cut the chicken breast into ½ inch
(12mm) slices, then dice.
Divide it among the bowls.
In the same way, add the slices
of truffle.
T
Cover with the stock, stopping
¾ inch (2cm) below the brim.
Roll out the flaky pastry on the
work surface. Cut out four circles,
5-5½ inches (12-14cm) in diameter.
*Place a pastry circle on each bowl.
Turn the edge down over the brim,
pressing lightly to seal it.
75