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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.