*  Exported from  MasterCook  *
 
                      CREAM TRUFFLE SAUCE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Basics                           Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Butter
    2       tb           Mushrooms, button, chopped
    2       tb           Puree, shallot **
    1       t            Peppercorns, crushed
    2       ea           Bay leaves
    1       c            Wine, white
    2       c            Stock, chicken
    1       c            Cream, heavy
      1/2   c            Wine, Madeira
    4       tb           Truffles, finely chopped
                         Salt (to taste)
                         Pepper (to taste)
 
        ** See recipe for Shallot Puree.
   
   For the Sauce:
   ÿÿÿÿÿ
   
        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
  
 
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