Asparagus tips; truffles; Madeira sauce or beurre maître d’hôtel. To serve with sweetbread, veal, chicken, lamb and fish, breaded with a mixture of breadcrumbs and chopped truffles and fried.
Asparagus tips; truffles; Madeira sauce or beurre maître d’hôtel. To serve with sweetbread, veal, chicken, lamb and fish, breaded with a mixture of breadcrumbs and chopped truffles and fried.