Truffles with Cabbage, a recipe from Jean-Michel Lorain on the Worldwide Gourmet

Ingredients

• - 4 black Truffles, 18 g (1/2 oz. each)
• - 50 g (2 oz.) chicken
• - 50 g (2 oz.) pork
• - 100 g (3 1/2 oz.) fatty bacon
• - 300 g (10 oz.) caul fat
• - 1 tbsp. crème fraîche
• - 1/2 egg
• - 10 ml (2 tsp.) cognac
• - 10 ml (2 tsp.) white Port
• - 2 curly leaf cabbages
• - 60 g (2 oz.) peeled carrot
• - 40 g (1 1/2 oz.) peeled celery
• - 60 g (2 oz.) onion
• - 50 g (2 oz.) smoked bacon
• - 500 ml (2 cups) chicken stock
• - 500 ml (2 cups) veal stock
• - Truffle juice
• - 2 sprigs of chervil