Instructions: In a 10 inch saute pan over low heat, add the olive oil and the shallots.

Add a large pinch of salt and add the eggplant, squash and mushrooms. Cook over low heat for 3 minutes.

Pour in the consomme and add the garlic, zucchini, yellow squash, string beans, yellow wax beans and asparagus tips. Cook over medium high heat for 4 minutes more. Add the sweet peas, tomatoes and herbs. Cook for 1 minute more and correct the seasoning with salt and pepper.

Remove the vegetables with a slotted spoon to a bowl and keep warm. Reduce the cooking liquid by half, or until slightly thick.

In each of 6 shallow bowls place 1 tablespoon of truffle puree. Divide the vegetable mixture evenly over the top. Drizzle the reduced liquid over and around the vegetable fricassee and garnish with extra additional herbs.

Yield: 6 appetizer servings Full title: FRICASSEE OF YOUNG VEGETABLES IN TOMATO CONSOMME WITH BLACK TRUFFLES

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.