Yield: 10 Servings
Measure | Ingredient |
---|---|
1 kilograms | Fresh Macaroni; Cooked Al Dente |
\N \N | And Mixed With: |
20 grams | Butter |
100 grams | Shallots |
100 millilitres | Truffle Oil |
100 millilitres | Chicken Stock |
150 millilitres | Dry White Wine |
100 grams | Duck Liver Puree Or Pate |
1 litre | Double Cream |
1 \N | Egg Yolk |
100 grams | Parmesan Cheese |
50 millilitres | Olive Oil |
15 grams | Garlic Puree |
1 bunch | Chives; Chopped |
\N \N | 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.
Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives.
Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:28 EDT From: erika metzieder <100627.3022@...> NOTES : By Andrew Turner, The Berkeley's dynamic new chef in London.