| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Diced truffle |
| 1 |
tb |
Butter |
| 2 |
tb |
Madeira |
| 1 |
c |
Brown stock; reduced by half |
INSTRUCTIONS
Saute the diced truffle in butter. Remove truffle and reserve. Dilute the
juices in the pan with 1 tablespoon Madeira. Stir in reduced brown stock
and simmer for 5 minutes. Strain into a clean saucepan. Return truffle to
sauce and add remaining 1 tablespoon Madeira. Keep hot without allowing to
boil.
THE QUORUM
EAST COLFAX, DENVER. FOR USE IN
NOISETTES OF LAMB.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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