Sausage wrapped in brioche with truffle butter (Saucisson en brioche au beurre truffe) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 41) by Wolfgang Puck
- dry sherry
- bay leaves
- celery
- heavy cream
- thyme
- truffles
- black peppercorns
- eggs
- butter
- dry white wine
- veal demiglace
- Polish sausage
- brioche dough
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EYB Comments
Can substitute truffle trimmings for truffles. You may use the Brioche recipe on p. 206.
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.