Scrambled truffles

Ingredients ( 4 people):
eggs, 20g butter, 4 tablespoons tablespoons of cream, 30 to 40g of black truffles (preferably fresh).

The eve of the meal, break the eggs (in a bowl cut into julienne truffles, incorporate the eggs, salt. Let stand until the cooking.

Take small ramekins, filling them with the preparation made the previous day, dividing truffles to share equally in each container. Bake in water bath without ceasing to stir with a whisk. When the eggs’ catch ‘the whip and thicken, add the butter and cream. Stir a few moments again and that’s it is ready (to cook individual ramekins). Enjoy!

Truffles in the embers:
This is a very old recipe. Thus it was cooking truffles flambait when a large fire in the chimney farmers. The green oak (yeuse) was the wood is best suited for a perfect coals.
It takes about 100g of fresh truffles (4 truffles), 4 small slices of salt, salt.

Wrap truffles with small slices of salt. Wrap in foil and place beside the hearth. Cover them with coals and then cover the whole of ash to keep a permanent heat. Let simmer ½ hour and taste.
If you do not have a fireplace,
Put aluminum wrapped truffles in a dish, cover with coarse salt and let cook for about 1 hour at 200 degrees.