INGREDIENTS:1 large Yukon Gold or yellow Finnish potato (approx. 12 oz.) 2 oz. butter to taste, salt and pepper 18 whole baby artichokes ½ gallon water 4 Tbsp. salt 1 cup white wine vinegar as needed, olive oil 3 large heads shallots, thin sliced (8 oz.) 3 lbs. chanterelle mushrooms, cleaned and stemmed ½ cup chopped parsley, if desired to taste, salt and pepper 12 large eggs 2 black Italian truffles or additional chanterelles, sliced very thin and held, refrigerated, in small amount of ...
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