In a heavy saucepan melt 3 tablespoons of the butter over medium heat. When bubbly add shallots and saute 3 minutes. Add brown sauce, red wine and truffle. Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half. Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper. Serve immediately with squab, beef or veal. Yield: Scant 1 cup Recipe by: TASTE SHOW #TS4613
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 1|
|Calories from Fat: 2488 (99%)|
|Amt Per Serving||% DV|
|Total Fat 276.5g||369 %|
|Saturated Fat 175.1g||875 %|
|Monounsaturated Fat 71.6g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 732.7mg||225 %|
|Sodium 199.7mg||7 %|
|Potassium 290.1mg||8 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.5g|
|Protein 3.9g||6 %|
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Calories per serving: 2522
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