1. Peel and quarter the potatoes. Break off the cauliflower from stem and cook in the milk over low fire.
2. When cooked, pass through a sieve and season with salt and pepper, little by little, tasting as you season.
3. Incorporate the butter with a spatula.
4. Stir in a bit of truffle juice with cream to taste. Keep warm and stir in the Truffle whether in breaking, in peelings, or even in carpaccio. Make sure they are thoroughly mixed into the cauliflower puree.
My advice: Serve with veal chops, an escalope of foie gras, or roast pigeon. |
