1. In a heavy saucepan melt 3 tablespoons of the butter over medium heat. 2. When bubbly add shallots and sauté 3 minutes. 3. Add brown sauce, red wine and truffle. 4. Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half. 5. Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper. 6. Serve immediately with squab, lamb, beef or veal. ---------------------------------------------------------------------------
Nutrition
Ingredients
