Wild Truffle and Raspberry Sauce

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Ready In:
27mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Melt the butter in a sauté 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.
  • In another sauté pan, add Madeira wine to 3 tablespoons of truffles.
  • Reduce over high heat for 2 to 3 minutes.
  • Puree raspberries.
  • Strain the Puree raspberries into the truffles and wine, then reduce it to a smooth consistency.
  • **At this time, if you have selected the optional ingredients, you should add the lemon juice and brandy.

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RECIPE SUBMITTED BY

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
 
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