Small Butter Slices with Mashed Potatoes

For the Butterschnitzerl cut the bread into small cubes, pour milk over it and let it sit for about 10 minutes. Squeeze the bread cubes, mix with minced veal, egg, créme fraîche, herbs, salt, pepper and nutmeg.

Shape the mixture into small loaves, turn them in breadcrumbs and fry them on both sides in a little golden butter over a low flame. Drain and keep warm.

Deglaze frying residue with soup and bring to the boil. Stir in 1 tablespoon cold butter pieces with a whisk (do not boil the juice then).

Wash the potatoes (preferably use the Bintje variety), peel, cut into even pieces and boil in salted water until soft. Heat the milk and butter and press the cooked potatoes into the hot liquid using a potato ricer.

Stir with a whisk, season with truffle butter, salt and nutmeg, and shave the truffles onto the dressed puree.

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