2 pounds of your best quality ground sirloin6 – 8 freshly made French rolls 3-4 fresh black truffles (canned may be substituted) finely minced2 tablespoons fresh, chopped Italian parsleySalt and pepper to taste1 stick of unsalted sweet cream butter – at room temperature
In a small bowl mix the butter and the truffles. Make 6 – 8 teaspoon sized balls reserving any leftover
butter for toasting the buns.
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