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Truffle oil


pouyade
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At our truffle fair earlier this year we had one of the many truffle lunches on offer. Grated and sliced truffles were in the main courses, but truffle oil was used in the squash soup and sauce anglaise with the light-as-air coffee dessert. So I would imagine a little in any soup etc would be good.
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Had this in a restaurant as the cheese course: Fingers of a youngish Parmesan (or a mature Cheddar-like cheese, or Laguiole, Salers, Cantal will do nicely) with a pot containing a mixture of truffle oil and honey (the restaurant had experimented a lot and decided that acacia honey was the best, but bwe have used others with equal success. The procedure is: take a finger of cheese, dip into the truffle oil/honey mix, savour the taste .....

sorry, I'm drooling over the keyboard ...

Regards

Pickles

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