Truffles

Pasta With White Truffles, Olive Oil, Parmesan & Basil
Servings : 6

Ingredients
1 Cup Extra Virgin Olive Oil
3 TBS Extra Virgin Olive Oil
x Angel Hair Pasta For 6 Servings
2 TBS Julienne Of Fresh Basil
Salt
Freshly Ground White Pepper
1/4 Cup Freshly Grated Reggiano Parmesan Cheese
2 OZ Fresh White Truffles

In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 TBS of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well.

Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil.

Breast Of Pheasant Under Glass
Servings : 2

Ingredients 
2 Pheasant Breasts
2 TBS Lemon Juice
1/2 tsp Salt
1/2 tsp Pepper
3 TBS Butter
1 tsp Shallots, Peeled, Chopped
2 TBS Brandy
1/3 Cup Dry White Wine
1/3 Cup Heavy cream
1 TBS Meat Glaze
Dashes Of Cayenne
1 TBS Truffles, Cut Into Thin Strips
2 TBS Mushrooms, Cut Into Thin Strips

Remove skim from pheasant breasts. Trim edges and flatten breasts slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet. When butter foams, add breasts and saute 3 minutes on each side. Do not overcook. Make a shallow cut in one of the breasts with a sharp knife. The meat should be pink and the juice that run out should be clear yellow. Remove breasts from skillet and keep warm. Add shallots to dripping and saute until golden brown. Drain butter from shallots and reserve. Add brandy and wine and reduce to half its volume. Add cream and Meat Glaze and reduce to half its volume gain. Strain sauce, and add the remaining 1 T. lemon juice, the remaining T. butter and cayenne. Mix truffles and mushrooms, and divide into 2 portions. Place warm breasts on a serving dish. Top each with truffles and mush- rooms. Pour sauce over breasts and cover with a glass cover.

Beef Wellington 
Servings : 8

Ingredients 
3 1/2 LB Beef Fillet, Tied & Larded, At Room Temperature
3/4 LB Mushrooms, Finely Chopped
2 1/2 TBS Unsalted Butter
1/2 LB Pate De Foie Gras, At Room Temperature
1 LB Puff pastry
1 Large Egg White, Beaten
1 Large Egg Yolk, Beaten With 1 tsp Water
1/2 Cup Sercial Madeira
2 tsp Arrowroot, Dissolved In 1 TBS Cold Water
1/2 Cup Beef Broth
2 TBS Black Truffles, Finely Chopped
Watercress for garnish

In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over med-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce.