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Name: Cream Truffle Sauce - Great Chefs
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Mushrooms, button, chopped; 2 Bay Leaves; 2 c Stock, chicken; 2 tb Butter; 1/2 c Wine, Madeira; 2 tb Puree, shallot **; 1 c Wine, white; Salt (to taste); Pepper (to taste); 1 ts Peppercorns, crushed; 1 c Cream, heavy; 4 tb Truffles, finely chopped

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INGREDIENTS

2 tb Mushrooms, button, chopped
2 Bay Leaves
2 c Stock, chicken
2 tb Butter
1/2 c Wine, Madeira
2 tb Puree, shallot **
1 c Wine, white
Salt (to taste)
Pepper (to taste)
1 ts Peppercorns, crushed
1 c Cream, heavy
4 tb Truffles, finely chopped

Servings

INSTRUCTIONS

** See recipe for Shallot Puree. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

NOTES

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Cream Truffle Sauce - Great Chefs

2 tb Mushrooms, button, chopped 
2  Bay Leaves 
2 c Stock, chicken 
2 tb Butter 
1/2 c Wine, Madeira 
2 tb Puree, shallot ** 
1 c Wine, white 
  Salt (to taste) 
  Pepper (to taste) 
1 ts Peppercorns, crushed 
1 c Cream, heavy 
4 tb Truffles, finely chopped

** See recipe for Shallot Puree.    For the Sauce:  ==============         Melt the butter in a saute pan.  Add the mushrooms, shallot  puree, peppercorns, and bay leaves.  Reduce the mixture over high heat  for about 2 minutes.         Add chicken stock and continue cooking over medium heat for 2 to        3    minutes.         Add cream, bring the mixture to a boil, then reduce by one-third  and make it a smooth consistency.  Adjust the seasoning.         In another saute pan, add Madeira wine to 3 tablespoons of  truffles.  Reduce over high heat for 2 to 3 minutes.         Strain the cream sauce into the truffles and wine, then reduce it  to a smooth consistency.         Source:  Great Chefs of San Francisco, Avon Books, 1984         Chef:   Masataka Kobayashi, Masas, Vintage Court Hotel,       :       San Francisco, CA    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition

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Serving Size: 1 Serving (280g)
Recipe Makes: 4 Servings

Calories: 380
Calories from Fat: 264 (69%)

Amt Per Serving		% DV

	Total Fat 29.4g	39 %
	Saturated Fat 17.8g	89 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 1.3g
Cholesterol 100.4mg		31 %
Sodium 821.4mg		28 %
Potassium 276.1mg		7 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 9.8g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 380

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