---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Cream Truffle Sauce - Great Chefs
 Categories: Basics, Pastas, Masterchefs, Frisco, M
      Yield: 4 servings
 
      2 tb Butter                              2 c  Stock, chicken
      2 tb Mushrooms, button, chopped          1 c  Cream, heavy
      2 tb Puree, shallot **                 1/2 c  Wine, Madeira
      1 ts Peppercorns, crushed                4 tb Truffles, finely chopped
      2 ea Bay leaves                               Salt (to taste)
      1 c  Wine, white                              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 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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