| 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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