Recipe - Cream Truffle Sauce - Great Chefs

2 tablespoon Butter
2 tablespoon Mushrooms, button, chopped
2 tablespoon Puree, shallot **
1 teaspoon Peppercorns, crushed
2 Bay leaves
1 cup Wine, white
2 cup Stock, chicken
1 cup Cream, heavy
One half cup Wine, Madeira
4 tablespoon Truffles, finely chopped
Salt (to taste)
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 onethird
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip