In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Lyonnaise	Pasta	10	Servings

INGREDIENTS

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	l	Double Cream
1		Egg Yolk
100	g	Parmesan Cheese
50	ml	Olive Oil
15	g	Garlic Puree
1	bn	Chives; Chopped
		Salt And Black Pepper

INSTRUCTIONS

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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