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The Silver Spoon, Phaidon Press

Marsala Sauce (Salsa Al Marsala)
For smoked ham, kidneys or sauteed chicken fillets.
Serves 4

• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/4 cups Chicken Stock
• 3 tablespoons Marsala
• 1 black truffle (optional), thinly sliced
• salt and pepper

Melt the butter in a pan and stir in the flour.

Cook, stirring constantly, until lightly browned.

Stir in the stock, a little at a time, and bring to a boil, stirring constantly.

Lower the heat and continue cooking until reduced by half.

Season to taste with salt and pepper.

Pour in the Marsala, bring to a boil and turn off the heat so that the wine's aroma is not lost.

If using, stir in the black truffle.



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