Recipe - Macaroni Lyonnaise

1 kg Fresh Macaroni; Cooked Al
Dente
And Mixed With:
20 g Butter
100 g Shallots
100 ml Truffle Oil
100 ml Chicken Stock
150 ml Dry White Wine
100 g Duck Liver Puree Or Pate
1 l Double Cream
1 Egg Yolk
100 g Parmesan Cheese
50 ml Olive Oil
15 g Garlic Puree
1 bn Chives; Chopped
Salt And Black Pepper

Sweat the shallots in truffle oil, add white wine and reduce by half.

Add the chicken stock, slowly reduce by one third. Season and whisk in foie
gras, simmering until smooth.

Whisk in a liaison of egg yolk, most of the Parmesan and cream.

Reheat the pasta with the olive oil and garlic puree. Pour on sauce and
sprinkle with reserved Parmesan and chives.
Posted to EATL Digest 06 Aug 96

Date: Wed, 7 Aug 1996 13:03:28 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : By Andrew Turner, The Berkeley's dynamic new chef in London.