1. Melt the butter in a sauté pan. 2. Add the mushrooms, shallot puree, peppercorns, and bay leaves. 3. Reduce the mixture over high heat for about 2 minutes. 4. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. 5. In another sauté pan, add Madeira wine to 3 tablespoons of truffles. 6. Reduce over high heat for 2 to 3 minutes. 7. Puree raspberries. 8. Strain the Puree raspberries into the truffles and wine, then reduce it to a smooth consistency. 9. **At this time, if you have selected the optional ingredients, you should add the lemon juice and brandy. ---------------------------------------------------------------------------
Nutrition
Ingredients
