** 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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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 380
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