| 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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