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Article: Beef loin with roasted sweetbreads and black truffle sauce.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the beef:
Four 6-ounce pieces beef strip loin
1/2 ounce butter
For the onion:
1 large sweet onion
1 tablespoon white wine vinegar
For the truffle sauce:
1/2 ounce butter
1/2 shallot peeled and finely chopped
1 tablespoon finely chopped black truffle
1 tablespoon sherry
1/2 cup truffle juice
1/2 cup beef jus
Salt and freshly ground black pepper to taste
For the vegetables:
8 baby celery roots, peeled
16 baby cabbages
2 ounces butter
Salt to taste
To serve:
4 tablespoons vegetable oil
1 pound sweetbreads, blanched and peeled
Salt and freshly ground black pepper to taste
For the garnish:
Thinly sliced black truffle
For the ...
Related newspaper, magazine, and journal articles:
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Article: Bodega Extends Holiday Truffle, Sauce Lines.
Professional Candy Buyer;
May 1, 1999 ;
392 words
... ... Each foil-wrapped bar has a suggested retail price of $1.95 and ships 90 per case. The company also offers Chocolate Truffle Sauce in 10-ounce jars and six-pound foodservice containers. The jars ship 12 per case and have a suggested retail price of ...
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