Recipe Tip: Black Truffle Soup 'VGE' - Falstaff
Top Recipe for 1 Persons by Paul Bocuse. All ingredients and tips for getting it right. Paul Bocuse revealed the recipe for his legendary dish for the Falstaff Witzigmann Special
Ingredients
- 1 tablespoonNoilly Prat vermouth (or other vermouth)
- ½ lchicken stock
- 20 gblack truffles
- 20 gfoie gras
- 10 gvegetables, finely diced and cooked in butter (carrots, onions, celery and mushrooms in equal parts)
- 10 gchicken breast (½ cm), cooked and diced
- sea salt
- black pepper from the mill
- 1puff pastry sheet (60 g)
- egg yolk to coat
Instructions
Step 1
Place the finely diced vegetables, the diced poultry breast, the foie gras cut into pieces and the thinly sliced truffles into an individual soup tureen.Step 2
Add the Noilly Prat and pour in the poultry stock. Season with salt and pepper to taste.Step 3
Cover the tureen with the puff pastry, pressing the edges of the pastry well on the outside edges, so that the flavours of the soup cannot escape.Step 4
Brush using a pastry brush with mixed egg yolk and place in oven preheated to 220 ˚C. After 18 to 20 minutes remove and serve.