| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Taste3 | 1 | servings | ||
INGREDIENTS
| 4 | tb | Unsalted butter |
| 2 | tb | Finely-minced shallots |
| 2/3 | c | Rich brown sauce; (demi-glace), |
| ; homemade or | ||
| ; prepared | ||
| 1/4 | c | Dry red wine |
| 1 | 1 ounce fresh black truffle; brushed and shaved | |
| ; thin | ||
| Salt and freshly-ground black pepper |
INSTRUCTIONS
In a heavy saucepan melt 3 tablespoons of the butter over medium heat. When bubbly add shallots and saute 3 minutes. Add brown sauce, red wine and truffle. Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half. Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper. Serve immediately with squab, beef or veal. Yield: Scant 1 cup Converted by MC_Buster. Recipe by: TASTE SHOW #TS4613 Converted by MM_Buster v2.0l.
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