| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Side, Dish | 1 | Servings | ||
INGREDIENTS
| 4 | c | Veal or duck reduction |
| 1 | sm | Onion; quartered |
| 1/2 | sm | Carrot; peeled and chopped |
| 1/2 | Celery stalk; chopped | |
| 1 | Bay leaf | |
| 3 | Garlic cloves; peeled | |
| 1 | tb | Olive oil |
| 4 | c | Fresh spinach; cleaned and stemmed |
| 2 | Garlic cloves; peeled, and sliced very thin | |
| 2 | tb | Finely-chopped black truffle pieces |
| 2 | tb | Truffle Butter; see * Note |
INSTRUCTIONS
* Note: See the "Truffle Butter" recipe which is included in this collection. In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside. In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and Truffle Butter. Serve the sauce warm. This recipe yields about 3 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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