Wild Truffle and Raspberry Sauce

• 3 cups fresh raspberries
• 2 tablespoons butter
• 2 tablespoons mushrooms, chopped
• 2 tablespoons puree shallots
• 1 teaspoon peppercorn, crushed
• 2 bay leaves
• 1 cup wine, white
• 2 cups chicken stock
• 12 cup madeira wine
• 4 tablespoons truffles, finely chopped
• 1 salt (to taste)
• 1 pepper (to taste)
• 4 tablespoons lemon juice (optional)
• 12 cup brandy (optional)

1. Melt the butter in a saute pan.
2. Add the mushrooms, shallot puree, peppercorns, and bay leaves.
3. Reduce the mixture over high heat for about 2 minutes.
4. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
5. In another saute pan, add Madeira wine to 3 tablespoons of truffles.
6. Reduce over high heat for 2 to 3 minutes.
7. Puree raspberries.
8. Strain the Puree raspberries into the truffles and wine, then reduce it to a smooth consistency.
9. **At this time, if you have selected the optional ingredients, you should add the lemon juice and brandy.

fresh raspberries, butter, mushrooms, puree shallots, peppercorn, bay leaves, wine, chicken stock, madeira wine, truffles, salt, pepper, lemon juice, brandy

Taken from www.food.com/recipe/wild-truffle-and-raspberry-sauce-55662 (may not work)