Cream Truffle Sauce- Great Chefs

* Exported from MasterCook *

CREAM TRUFFLE SAUCE - GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 tb Mushrooms, button, chopped
2 tb Puree, shallot **
1 t Peppercorns, crushed
2 ea Bay leaves
1 c Wine, white
2 c Stock, chicken
1 c Cream, heavy
1/2 c Wine, Madeira
4 tb Truffles, finely chopped
Salt (to taste)
Pepper (to taste)

** See recipe for Shallot Puree.

For the Sauce:
ÿÿÿÿÿ

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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