National Geographic : 1956 Sep
425 J. Baylor Roberts, National Geographic Staff An Artist in His Kitchen Adds the Final Touch to a Culinary Masterpiece Truffles are used mainly as a seasoner. More Place Vendome in Washington, D. C., prepares le subtle than onions, wholesome and easily digested, coq en pate. He has stuffed a tender young chicken they impart their flavor to all foods. Gourmets with sliced truffles and foie gras and baked it in use them in many other ways: baked whole amid a shell of short, flaky pastry. He decorates it hot coals, steeped in cream or wine, grated in with a whole truffle. Serving dish in foreground omelets, sliced and tossed in salads. contains others sauteed in butter and simmered in Here Gus Diamant, head chef at the Restaurant champagne and spiced cognac.