Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
