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CATEGORY CUISINE TAG YIELD
Side, Dish 1 Servings

INGREDIENTS

4 c Veal or duck reduction
1 sm Onion; quartered
1/2 sm Carrot; peeled and chopped
1/2 Celery stalk; chopped
1 Bay leaf
3 Garlic cloves; peeled
1 tb Olive oil
4 c Fresh spinach; cleaned and stemmed
2 Garlic cloves; peeled, and sliced very thin
2 tb Finely-chopped black truffle pieces
2 tb Truffle Butter; see * Note

INSTRUCTIONS

* Note: See the "Truffle Butter" recipe which is included in this
collection.
In a saucepan, over medium heat, combine the reduction, onions, carrot,
celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce
to a simmer. Cook the liquid until it reduces by half, about 20 to 30
minutes. The sauce will become a gloss. Remove the pan from the heat and
strain. Set the liquid aside.
In a large saute pan, heat the olive oil. When the oil is hot, add the
spinach in batches and saute for about 2 to 3 minutes or until the spinach
is wilted. Add the garlic slices. Season with salt and pepper. Stir the
veal gloss into the pan and bring to a simmer. Stir in the truffle pieces
and Truffle Butter. Serve the sauce warm.
This recipe yields about 3 cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1997
Recipe by: Emeril Lagasse

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