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Cream Truffle Sauce – Great Chefs

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Basics, Pastas, Masterchefs, Frisco, M	4	Servings

INGREDIENTS

2	tb	Butter
2	tb	Mushrooms, button, chopped
2	tb	Puree, shallot **
1	ts	Peppercorns, crushed
2		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)
	3	minutes.

INSTRUCTIONS

** 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
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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