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Meat Sauce for Black Truffle Cannelloni with Bone Marrow and Rabbit’s Brains

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1 rating
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4
serves

INGREDIENTS

100 ml meat stock
10g butter
1 ml sherry vinegar, 25-year-old Reserva
Sea salt, as needed

INSTRUCTIONS

  1. 1
    Reduce the meat juices to form a fairly thick, flavorsome sauce. Bind with cornstarch if necessary. Set aside. Brown the butter in a pan. When hazelnut color, deglaze with the sherry vinegar. Add the meat juices and season with salt. Keep warm.
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