Macaroni lyonnaise

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.

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