Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 2 c Stock, chicken
2 tb Mushrooms, button, chopped 1 c Cream, heavy
2 tb Puree, shallot ** 1/2 c Wine, Madeira
1 ts Peppercorns, crushed 4 tb Truffles, finely chopped
2 ea Bay leaves Salt (to taste)
1 c Wine, white Pepper (to taste)

** See recipe for Shallot Puree.

For the Sauce: ==============

Melt the butter in a saute 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.

Add cream, bring the mixture to a boil, then reduce by one-third
and make it a smooth consistency. Adjust the seasoning.

In another saute pan, add Madeira wine to 3 tablespoons of
truffles. Reduce over high heat for 2 to 3 minutes.

Strain the cream sauce into the truffles and wine, then reduce
it to a smooth consistency.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA

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