| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | Onion; finely diced | |
| 1 | Carrot; finely diced | |
| 3 | Stalks celery; finely diced | |
| 1 | tb | Butter |
| 1 | qt | Madeira |
| 1 | qt | Veal stock |
| 1 | oz | Truffles; chopped |
| 1 | ds | Cognac or Madeira |
| 2 | oz | Foie gras; chopped |
| Salt & pepper to taste | ||
| 1/4 | c | Butter |
INSTRUCTIONS
Saute onion, carrot an celery in 1 tablespoon butter until lightly browned. Add Madeira and reduce to a glaze. Add the veal stock and reduce by one-half. Season to taste with salt & pepper. Strain through a fine-mesh strainer or cheese cloth. Flame the truffle in the cognac. Add the truffle and foie gras to the sauce. Just before serving, add 1/4 cup butter for extra flavor and shine. Serve over Duck Pate in Puff Pastry. Source: "Great Chefs of Chicago" from Chef Yoshi Katsumura of Yoshi's Cafe, Chicago, Illinois Posted to MM-Recipes Digest V4 #078 by Linda Place <placel@worldnet.att.net> on Mar 18, 1997
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