| Cuisine: French | Type: Sauce or Dressing | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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Can make this without the truffles. Or, substitute a morille for the truffle? |
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Serving Suggestions:
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Serve with good beef steaks. |
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Ingredients:
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2 dl Madiera wine 6 dl veal stock 2 tbs truffle juice 1 nice truffle 80 gm butter |
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Instructions:
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Reduce Madiera wine over medium heat in a saucepan until it is thick, syrupy, like a caramel. Add truffle juice and veal stock. Reduce. Skim as necessary to remove froth. Should become thick and shiny. Chop the truffles and set aside. Just before serving, strain the sauce through a fine sieve into a saucepan. Add the truffles and the butter. Reheat. Let steep for a few minutes, skimming as necessary. |
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Related recipes:
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None |
2001-03-10