Cream truffle sauce - great chefs

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 tablespoons Mushrooms, button, chopped
2 tablespoons Puree, shallot **
1 teaspoon Peppercorns, crushed
2 eaches Bay leaves
1 cup Wine, white
2 cups Stock, chicken
1 cup Cream, heavy
½ cup Wine, Madeira
4 tablespoons Truffles, finely chopped
Salt (to taste)
Pepper (to taste)

Directions

** 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

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