Serving Size / Yield
- 2 canned truffles, sliced
- 2 C. Champagne
- 1 lb. grated Swiss Cheese, dredged in flour
- 2 egg yolks
- 1 pinch white pepper, to taste
Keep truffle liquor in the can. Warm the truffles in 1 and 2/3 C. Champagne; add cheese. Stir until consistency is smooth. Meanwhile, beat egg yolks, truffle liquor, and remaining 1/3 C. Champagne together; add to cheese and stir until mixture is blended well. Stir in seasonings and serve.