1/ Combine grated Trappe d’Échourgnac with cream and egg.
Season to taste with nutmeg.
2/ Spread onto each bread slice. Lay a slice of ham on each bread slice.
3/ Cut truffle with a mandoline and top two of the four slices with truffle.
4/ Close sandwich. Butter the outside of each sandwich.
5/ Pan-fry until golden. Remove crust and slice into portions.
By Chef Frédéric, Aux Tabliers Noirs