Saturday, May 27, 2006

Daily report

- 11:00 Cauliflower, radish, carrots salad with olive oil and lime juice.

- 19:00 Boiled asperges, cauliflower, potatoes, carrots and sweet potatoes with hollandaise saus.

- 22:30 Scrambledd eggs with tuffles.
This is a light and still very tasty dish. It must be freshly
prepared, but since the actual cooking only takes 5 minutes, it
can be served as a nice post-theater supper.

· 4 fresh eggs
· 50-75 g truffles
· salt, pepper
· 1 tbsp creme fraiche

Proceed as follows:
1. Beat four eggs with a whisk in a heavy-bottom saucepan.
2. Slice 50-75 grams of fresh or canned truffles and add to the
3. Season with salt and pepper.
4. Bring water in large saucepan to a boil and place the egg
saucepan on this water bath. Stir the mixture constantly
until it suddenly begins to thicken.
5. Remove from the water bath and add one tablespoon of
crème fraiche.
6. Serve immediately together with slices of toast. A glass
of red port wine combines nicely with this dish.

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