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Veal scallops with Truffles sauce
Ingredients for 2-3 persons:
2 or 3 veal scallops,
1 Truffle sauce with Foie Gras,
3.17 Oz (Truffes & Co.),
10g butter.
Salt In a frying pan, cook the veal scallops in butter. Remove the fillets
of veal, keep warm, and add the Truffles sauce already warm-up in bain-marie.
Cover you veal scallops with the Truffles sauce and then serve very hot.
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