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Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Chausson de Sole à la Truffe

Cheese Ravioli with Celeriac & Truffle Sauce

Chicken Breast with Celeriac & Truffle Sauce

Filets of Sole with Truffle Sauce (Celeriac Sauce or Porto Sauce)

Midnight Canapés with Truffles

Quenelles with Truffieres de Rabasse Celeriac & Truffle Sauce

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Smashed Potatoes with Truffles

Truffenade Canapés with Jerusalem Artichoke Chips

Truffenade Crostini with Eggplant and Parmesan

Honey and Truffle Chutneys

Professional ingredients

Black Truffle Oils and Vinegars

Truffles Sauces:
Quenelles with Truffieres de Rabasse Celeriac & Truffle Sauce

Serves 4

Truffières de Rabasse Ingredients

Celeriac and Truffle Sauce (5% of Truffles)

Bladk Truffle Vinaigrette (3% de Truffles)

Other ingredient :

7 onces jar (200g) Celeriac & Truffle Sauce by Truffieres de Rabasse

12 Quenelles de Lyon
Sea salt
Freshly ground pepper

The recipe

1. Preheat the oven to 350°F/170°C/#5-6.

2. Drain the Quenelles and arrange them in an ovenproof dish. Spread the sauce over the quenelles and bake for 15 minutes. 3. Season to taste with salt and pepper.

3. Serve with a green salad dressed with Truffle Vinaigrette.