Ingredients

2 ounces butter
2 shallots finely chopped
1 Tbsp. fresh parsley finely chopped
1 bay leaf
1 Tbsp. flour
1 pint mixed milk and single cream
2 tsp. truffle cream
salt and pepper

Cooking Instructions

1. Melt the butter and cook the shallots for 5 to 10 minutes until quite soft. 2. Add the parsley and bay leaf and cook for 2 minutes. Sprinkle with the flour and cook for a further 2 minutes. 3. Pour the milk mixture into the pan and bring to the boil. 4. Stir in the truffle cream and simmer for 5 minutes. 5. Remove the bay leaf and season to taste.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)