---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Cream Truffle Sauce - Great Chefs
  Categories: Basics, Pastas, Masterchefs, Frisco, M
       Yield: 4 servings
       2 tb Butter                              2 c  Stock, chicken
       2 tb Mushrooms, button, chopped          1 c  Cream, heavy
       2 tb Puree, shallot **                 1/2 c  Wine, Madeira
       1 ts Peppercorns, crushed                4 tb Truffles, finely chopped
       2 ea Bay leaves                               Salt (to taste)
       1 c  Wine, white                              Pepper (to taste)
        ** 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, Masa’s, Vintage Court Hotel,
        :       San Francisco, CA