---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Cream Truffle Sauce - Great Chefs
Categories: Basics, Pastas, Masterchefs, Frisco, M
Yield: 4 servings
2 tb Butter 2 c Stock, chicken
2 tb Mushrooms, button, chopped 1 c Cream, heavy
2 tb Puree, shallot ** 1/2 c Wine, Madeira
1 ts Peppercorns, crushed 4 tb Truffles, finely chopped
2 ea Bay leaves Salt (to taste)
1 c Wine, white Pepper (to taste)
** See recipe for Shallot Puree.
For the Sauce:
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Melt the butter in a saute pan. Add the mushrooms, shallot
puree, peppercorns, and bay leaves. Reduce the mixture over high heat
for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to
3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third
and make it a smooth consistency. Adjust the seasoning.
In another saute pan, add Madeira wine to 3 tablespoons of
truffles. Reduce over high heat for 2 to 3 minutes.
Strain the cream sauce into the truffles and wine, then reduce it
to a smooth consistency.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA
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