2 tbsp Butter
2 tbsp Mushrooms, button, chopped
2 tbsp Puree, shallot **
1 tsp Peppercorns, crushed
2 Bay leaves
1 cup Wine, white
2 cup Stock, chicken
1 cup Cream, heavy
1/2 cup Wine, Madeira
4 tbsp Truffles, finely chopped
Salt (to taste)
Pepper (to taste)
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** See recipe for Shallot Puree.
For the Sauce: ==============
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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