Comments: It is only a salad, but how delicious! It became popular in France (at least as popular as such an expensive dish can be) by the end of the nineteenth century. The reason for its fame is that it was described in a play "Francillon" by Alexander Dumas Fils, the author of "La Dame aux Camelias" ("Camille"). It is not commonly made in France, but is made on special occasions - and it is a rare treat.
130 ml chateau yquem wine (or other 1st-class bordeaux sauternes)
250 ml champagne
500 ml consomme
Recipe preparation steps
In saucepan, combine potatoes, consomme, and 1 teaspoon salt. Bring to boil. Cover and simmer for 30 minutes, or until potatoes are well cooked. Drain. While still warm, peel potatoes and slice them. Place in salad bowl. Add mussels.
Meanwhile, in small saucepan, combine champagne and truffles. Bring to boil. Cover and simmer for 10 minutes. Drain. Cut truffles into slices and arrange on top of salad, covering the entire top with truffle slices.
Let cool for 2 hours. (Do not put in refrigerator.)