Ingredients
3/4 cup armagnac or cognac
8 whole pitted prunes
12 ounces button mushrooms, washed
2 dried porcini mushrooms or other flavorful dried mushrooms
1 pound fresh peeled chestnuts
4 tablespoons unsalted butter
1 medium-size celery root, peeled, dark spots removed, and diced
Salt and white pepper
1 tablespoon sugar
4 cups chicken stock
1 cup heavy cream
2 cups skim milk, hot
1/8 teaspoon nutmeg
Garnish
1 fresh black truffle (optional) 8 parsley leaves
Description
What Chefs Cook For Their Friends And Family Tends To Be Flavorful Yet Unfussy.
New York Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter