Timbales of chicken with truffles (Timbales de volaille aux truffes) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 25) by Wolfgang Puck
- shallots
- heavy cream
- parsley
- tarragon
- truffles
- eggs
- butter
- truffle juice
- white pepper
- mushroom duxelles
- boneless skinless chicken breasts
-
EYB Comments
Can substitute truffle trimmings for truffles. You may use the Duxelles recipe on p. 174.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.