Title: Cream Truffle Sauce - Great Chefs
Categories: Pasta
Yield: 4 Servings

2	tb	Butter
2	tb	Mushrooms, button, chopped
2	tb	Puree, shallot **
1	ts	Peppercorns, crushed
2		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)
	** S	ee 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

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