Black truffle soup
Article Abstract:
The expensive and exquisite black truffle, or Tuber melanosporum, must be scrupulously fresh when used. Chef Paul Bertolli's recipe for black truffle soup is detailed. The truffle is cleaned and made into a paste for the soup.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
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Caviar pancakes
Article Abstract:
The 'balanced' diet leaves room for indulgence. Overindulgence at one meal can be countered by austerity at another. Pancakes layered with sour cream, caviar, chopped egg and scallion are definitely an indulgence.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
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Escargot-stuffed artichokes
Article Abstract:
Baby artichokes are used for this recipe. The artichokes are stuffed with escargot and garlic butter. This flavorful dish is made with wine, parsley, shallot, lemon, bay leaf, garlic, butter, bread crumbs and oil.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1993
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