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Classic
Cook Books
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page 331
Put them on a porcelain platter and sprinkle them with salt and white pepper.
Let them lie that way a little while. After that line end half with five layers
of fine cut truffle. Butter a flat pan and put the filets close to each other
with the truffle side turned upwards. Put butter on a white paper and cover the
filets with it and put a lid over them. Fry on slow fire 4 or 5 minutes and
serve them with truffle puree.
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Classic
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