1 liter of stock of pot au feu
One potato and 3 carrots cut in cubes
Pieces of ham in cubes
60 g of truffles in slivers
Cheese like Reblochon
Two spoons of madeira and some parsley.
- Pour some Pot-au-feu’s bouillon in plates.
- Arrange cooked potatoes and carrots in cubes, pieces of reblochon’s cheese and slices of fresh Truffles on top of the plates.
Serve it hot, enjoy!