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Name: Spinach and Black Truffle Reduction Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 sm Carrot; peeled and chopped; 1 Bay leaf; 4 c Fresh spinach; cleaned and; 2 Garlic cloves; peeled, and; 2 tb Finely-chopped black truffle; 1/2 Celery stalk; chopped; 2 tb Truffle Butter; see * Note; 3 Garlic peeled; 4 c Veal or duck reduction; 1 sm Onion; quartered; 1 tb olive oil

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INGREDIENTS

1/2 sm Carrot; peeled and chopped
1 Bay leaf
4 c Fresh spinach; cleaned and
2 Garlic cloves; peeled, and
2 tb Finely-chopped black truffle
1/2 Celery stalk; chopped
2 tb Truffle Butter; see * Note
3 Garlic ; peeled
4 c Veal or duck reduction
1 sm Onion; quartered
1 tb olive oil

Servings

INSTRUCTIONS

* Note: See the "Truffle Butter" recipe which is included in this collection. In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside. In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and Truffle Butter. Serve the sauce warm. This recipe yields about 3 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse

NOTES

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Spinach and Black Truffle Reduction Sauce

1/2 sm Carrot; peeled and chopped
1 Bay leaf
4 c Fresh spinach; cleaned and
2 Garlic cloves; peeled, and
2 tb Finely-chopped black truffle
1/2 Celery stalk; chopped
2 tb Truffle Butter; see * Note
3 Garlic peeled
4 c Veal or duck reduction
1 sm Onion; quartered
1 tb olive oil

* Note: See the "Truffle Butter" recipe which is included in this  collection.    In a saucepan, over medium heat, combine the reduction, onions, carrot,  celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce  to a simmer. Cook the liquid until it reduces by half, about 20 to 30  minutes. The sauce will become a gloss. Remove the pan from the heat and  strain. Set the liquid aside.    In a large saute pan, heat the olive oil. When the oil is hot, add the  spinach in batches and saute for about 2 to 3 minutes or until the spinach  is wilted. Add the garlic slices. Season with salt and pepper. Stir the  veal gloss into the pan and bring to a simmer. Stir in the truffle pieces  and Truffle Butter. Serve the sauce warm.    This recipe yields about 3 cups.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-11-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (13g)
Recipe Makes: 1 Servings

Calories: 45
Calories from Fat: 31 (69%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 39.3mg		1 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.1g
Protein 0.6g		1 %
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: 45

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