1 kg Fresh Macaroni, Cooked Al Dente
And Mixed With:
20 g Butter
100 g Shallots
100 ml Truffle Oil
100 ml Chicken Stock
150 ml Dry White Wine
100 g Duck Liver Puree Or Pate
1 liter Double Cream
1 Egg Yolk
100 g Parmesan Cheese
50 ml Olive Oil
15 g Garlic Puree
1 bunch Chives, Chopped
Salt And Black Pepper
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Sweat the shallots in truffle oil, add white wine and reduce by half.
Add the chicken stock, slowly reduce by one third. Season and whisk in foie gras, simmering until smooth.
Whisk in a liaison of egg yolk, most of the Parmesan and cream.
Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives. Posted to EAT-L Digest 06 Aug 96
Date: Wed, 7 Aug 1996 13:03:28 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : By Andrew Turner, The Berkeley's dynamic new chef in London.
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