Potato truffle sauce

Yield: 4 servings

Measure Ingredient
1½ cup white chicken stock
1.00 cup idaho potatoes; peeled, diced small
1.00 tablespoon cream
1.00 tablespoon unsalted butter
1 salt; to taste
1 freshly ground black pepper; to taste
1 truffle oil; optional

Boil the potatoes until very tender in the chicken stock. Using a hand-held mixer, puree until very smooth. Incorporate the cream and butter. If too thick, thin with more cream and butter. Season with salt, pepper, and truffle oil. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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