Recipe for Macaroni Lyonnaise

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Yield:

10 Servings

Ingredients:

Amount	Ingredient
1 kg	Fresh Macaroni, Cooked Al Dente
	----------------- And Mixed With: ----------------
20 gm	Butter
100 gm	Shallots
100 ml	Truffle Oil
100 ml	Chicken Stock
150 ml	Dry White Wine
100 gm	Duck Liver Puree Or Pate
1 lt	Double Cream
1 x	Egg Yolk
100 gm	Parmesan Cheese
50 ml	Olive Oil
15 gm	Garlic Puree
1 bn	Chives, Chopped

Instructions:

Instructions: Sweat the shallots in truffle oil, add white wine and reduce by half.

Add the chicken stock, slowly reduce by one third. Season and whisk in foie gras, simmering until smooth.

Whisk in a liaison of egg yolk, most of the Parmesan and cream.

Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives.

NOTES : By Andrew Turner, The Berkeleys dynamic new chef in London.

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