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          Cooking Recipe Ingredients:

• 0.88 lbs. celeriac
• 2 shallots
• 0.7 oz. butter
• 1 tsp. hacked parsley
• 1 black truffle
• 1 garlic clove
• 1 lemon juice
• 2 tbsp. whipped cream
• 1.7 cups bouillon
• 0.42 cups white wine
• 1 spoon truffle oil

Stuffing:

• 0.66 lbs. fatted chicken breast
• 1.8 oz. yellow and red pepper
• 1 oz. shallots
• 2 garlic cloves
• 1 tbsp. hacked coriander
• 1.4 tbsp. sesame oil
• Salt and pepper
• Allspice
• 1 egg
• 2 tsp. rapeseed oil

     Cooking recipe preparation instructions:

1. Peel the celery and cut it into small pieces. Then, put these in a saucepan.
2. Add the garlic, shallots, some sugar, salt, pepper, lemon juice, chicken bouillon, white wine and cream. Let it simmer.
3. Prepare the garnishing for the soup.
4. Hack the chicken breast. Season with garlic, shallots, egg, coriander, allspice, salt, pepper, hacked parsley and yellow and red pepper.
5. Use this preparation to prepare the boulettes (meat balls).
6. You can cook it with the coriander leafs.
7. Simply mix the soup and add a spoon of (whipped) cream.
8. Place the small chicken boulettes in a concave dish.
9. Pour the mousse of the soup, the truffle, and, for the garnishing, some fresh parsley leafs over it.