proportions to 1 / 2 liter of truffle coulis:
1 / 2 liter veal
20 cl white port
100 grams of fresh truffle shavings
2 dl cream
salt and pepper
in a skillet and turn the port truffle shavings when all will be well hot flame it. add cream and let reduce for 2 minutes, add the veal stock, salt and pepper to pepper, and cook for 10 minutes at low boil. mix 10 seconds and discard. This sauce is a marvel to the accompaniment of fresh pasta, poultry, white meats (veal mignon) or red (tournedos Rossini) rizottos, etc.. and still the same piece of advice, throw in small jars and freeze As you go out and have as you need it.
1 / 2 liter veal
20 cl white port
100 grams of fresh truffle shavings
2 dl cream
salt and pepper
in a skillet and turn the port truffle shavings when all will be well hot flame it. add cream and let reduce for 2 minutes, add the veal stock, salt and pepper to pepper, and cook for 10 minutes at low boil. mix 10 seconds and discard. This sauce is a marvel to the accompaniment of fresh pasta, poultry, white meats (veal mignon) or red (tournedos Rossini) rizottos, etc.. and still the same piece of advice, throw in small jars and freeze As you go out and have as you need it.
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