Are for 4 portions.150 gr of fresh mushrooms, 50 ml. champagne infusion, 50 ml. vegetable infusion, 50 ml. of veal s juice, salt.
As of cleaned truffles remove skin, add in pan, add champagne, add infusion of vegetable,salt, cook at closed dish.Ready truffles add in other dish, and infusion evaporate till dryness,add concentrated juice, boil one time, filter, add in truffles.
A Boletus baked in milk sauce.
Are for the 4 portions.
250 gr of fresh boletus, 2 tbl.sp. of butter oil, 2 tbl.sp. of milk sauce, 1/2 onion, one tbl.sp. shredded cheese, garlic, pepper,green , salt.
Clean boletus, chop,alt, sprinkle in pepper, and fry in oil to evaporating juice, add theirs in rubbing onion, and fry within 15 minutes,add chopped garlic and grinded petroselinum.
After pour over sauce, mix,add on spreaded form oil, sprinkle cheese with shredded rusks, sprinkle oil, bake in oven.
As of cleaned truffles remove skin, add in pan, add champagne, add infusion of vegetable,salt, cook at closed dish.Ready truffles add in other dish, and infusion evaporate till dryness,add concentrated juice, boil one time, filter, add in truffles.
A Boletus baked in milk sauce.
Are for the 4 portions.
250 gr of fresh boletus, 2 tbl.sp. of butter oil, 2 tbl.sp. of milk sauce, 1/2 onion, one tbl.sp. shredded cheese, garlic, pepper,green , salt.
Clean boletus, chop,alt, sprinkle in pepper, and fry in oil to evaporating juice, add theirs in rubbing onion, and fry within 15 minutes,add chopped garlic and grinded petroselinum.
After pour over sauce, mix,add on spreaded form oil, sprinkle cheese with shredded rusks, sprinkle oil, bake in oven.
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