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TRUFFLE SAUCE

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TRUFFLE SAUCE



Cook very black fresh truffles in a mixture of half Madeira, half meat stock, with a little tomato pure, for 10 minutes. Drain and cut into julienne strips. Cover the pan tightly and reduce the liquid to a few teaspoons, then add 2 egg yolks and the julienne. Thicken with 200 g clarified butter, as for a Barnaise sauce. Season with salt and pepper.

This sauce is served with poached fish, white meats, and Lauris Asparagus.


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