White truffle oil-infused custards with black truffle ragu and chive chips

Peel the potato and cut into a band-aid shape four inches long and one inch wide.

Slice paper thin on a mandolin. Line a baking pan with a silicone mat, brush with clarified butter, sprinkle with kosher salt and lay out the potato slices.

Lay a chive tip (the top inch and a half) on a potato slice, top with a matching slice and press smooth.

Cover with a second buttered mat and a baking pan. Bake at 275F until golden brown, 20 to 25 minutes per the book.

Cut the tops off the eggshells cleanly with an egg topper, wash out the bottoms, remove the membrane and set upside down in the egg carton to drain and dry.

Bring the heavy cream and milk to a boil in a saucepan, watching it so it does not overflow.

Pour into a running blender; add the egg, white truffle oil, white pepper and salt.

Strain through a sieve and remove all foam from the surface; the custard must be foamless.

Set the egg carton with the shells in a glass baking dish and fill each shell three quarters of the way with custard.

Pour hot water into the dish three quarters of the way up the shells, cover with a lid or baking pan and bake at 275F until set, 40 to 45 minutes.

Finely mince the black truffle.

Combine veal demi-glace with four equal parts of water, bring to a simmer and take off the heat to make veal stock.

Add the minced truffle to the veal stock with a few drops of white wine vinegar, to taste.

Simmer 3 to 4 minutes until thick enough to coat the back of a spoon; off the heat swirl in the butter.

Set each custard-filled shell in an egg stand, spoon about a teaspoon of the truffle ragu on top and stand a chive chip in the custard.