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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)