Cook 1 cup of allemande sauce, 1/4 cup of ham stock, and a few drops of essence of truffle until the sauce coats a spoon, Strain and garnish with julienne of chicken, sliced mushrooms, and truffles. Yield 1 cup.
.
[FoodUniversity] [SeafoodCollege] [ProduceCollege] [PorkCollege] [WildGameCollege] [ChefTeacher] [Contact US]