Dirk Decius’s menu: Pasta with white truffles (entrée), chicken force broth with black truffles (soup), fillet of sole with white truffle foam (intermediate course), fillet of veal with black truffle sauce (main course), served with creamed savoy cabbage and potato cookies, cheese truffles (cheese), 2 scoops of nougat praline ice cream with vanilla sauce and seasonal fruit as garnish (dessert).
Remove the peel from the potatoes, make and steam well.
In the meantime, finely dice the bacon and onions and sauté in the butter. Pour in the whipping cream and cook to a thick consistency.
Press the still hot potatoes through a press and mix with the cream mixture and the egg yolks until smooth. Season with salt, pepper and a pinch of nutmeg.
Finally, fold in stiffly beaten egg whites as needed (doesn’t have to be all together) and cut the mixture into dumplings and fry.
If you fry them from both sides and then put them into the stove, the potatoes will rise like little pillows…
You can also refine the quantity with other ingredients (wild rice, kitchen herbs, mushrooms, …) instead of bacon and onions.
Our tip: Use bacon with a fine smoky note!
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