Macaroni Lyonnaise

10 Servings

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Macaroni Lyonnaise Ingredients

1 kg Fresh Macaroni; Cooked Al	1 l Double Cream
And Mixed With:	1 Egg Yolk
20 g Butter	100 g Parmesan Cheese
100 g Shallots	50 ml Olive Oil
100 ml Truffle Oil	15 g Garlic Puree
100 ml Chicken Stock	1 bn Chives; Chopped
150 ml Dry White Wine	Salt And Black Pepper
100 g Duck Liver Puree Or Pate

Instructions for Macaroni Lyonnaise

Sweat the shallots in truffle oil, add white wine and reduce by half. Add the chicken stock, slowly reduce by one third. Season and whisk in foie gras, simmering until smooth. Whisk in a liaison of egg yolk, most of the Parmesan and cream. Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives. Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:28 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : By Andrew Turner, The Berkeleys dynamic new chef in London.

Main Ingredient: PastaCuisine: Uncategorized