Vincent's recipes
For spaghettis, salads, meat, omelette, stuffing.

For spaghettis: In a salad bowl, blend one or two teaspoonfuls of truffle flavored oil with 2 or 3 soup spoonfuls of heavy or liquid cream. Warm; pour in cooked and drained spaghettis. Stir with a wooden spoon.

Salads: Dilute 1 or 2 spoonfuls of truffle-flavoured oil in 20 times as much of a classical olive oil.

Meat: In your saucepan, as your red or white meat is ready, add up 1 or 2 teaspoonfuls of truffle-flavoured oil. Mix with 2 or 3 spoonfuls of heavy cream or liquid cream.

Omelette: pour in 1 or 2 teaspoonfuls of truffle flavoured oil in whipped eggs to flavour your omelette.

Stuffing: 1 teaspoonful to flavour stuffing and sauces.