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      RECIPE TITLE "CONTEMPORARY INNOVATIVE SAUCES" excerpted from The Sauce Bible: Guide to the Saucier's Craft


    2 tablespoons olive oil
    1/2 cup Neapolitan sauce
    1/4 cup prosciutto, minced
    1/2 cup heavy cream
    2 ounces unsalted butter
    1/8 teaspoon salt
    2 garlic cloves, minced
    1/8 teaspoon white pepper
    2 shallots, minced
    1/2 cup Parmesan cheese, grated
    1 cup mushrooms, sliced very thin

    • Render the prosciutto in a heavy-gauge saucepan, over medium flame, until golden brown.

    • Add the butter, garlic, shallots, and mushrooms, and sauté about 5 minutes.

    • Add the tomato sauce. cream. salt and pepper. and bring to a boil. Adjust seasoning.

    • Add the fettuccine and blend thoroughly. Serve topped with the grated cheese.

    This dish was created by Charles Bardelli, late chef of Bardelli’s, one of San Francisco’s older restaurants (before Bardelli’s it was known as Charles Fashion Restaurant).

    This sauce was designed to be served with Fettuccine Bardelli and this recipe is sufficient to dress one pound of fettuccine.


    1 tablespoon unsalted butter
    1 cup drained canned tomatoes, chopped
    1 large shallot, minced
    1 large garlic clove, minced
    1 cup heavy cream
    3 tablespoons white wine vinegar
    2 tablespoons unsalted butter
    salt and white pepper to taste
    1/4 cup dry white wine

    • Sauté the shallot and garlic in the butter for 3 minutes. Add the vinegar and white wine, and simmer until reduced to roughly 2 tablespoons of liquid.

    • Add the tomatoes and simmer for 5 minutes. Add the cream and simmer another 5 minutes.

    • Remove the sauce to a blender or food processor, along with the remaining butter, and purée. Season to taste with salt and pepper and set aside, keeping warm until ready to serve.

    This sauce accompanies "Chicken Liver Mousse," innovated by Craig Claiborne and Pierre Franey. The recipe for the mousse follows.


    1 pound fresh chicken livers, trimmed of membranes, and roughly chopped
    1/8 teaspoon freshly grated nutmeg
    6 tablespoons unsalted butter, soft
    1/2 cup dry white wine
    pinch of salt
    1 cup heavy cream
    pinch of white pepper
    butter as needed
    2 tablespoons Cognac

    • Marinate the chicken livers in the wine for one hour.

    • Drain the wine, and discard. Place the livers, salt, pepper, Cognac, and nutmeg into a food processor. Purée, then add the butter, and purée again. Add the cream and blend in, using the pulse switch.

    • Liberally butter 8 individual 6-ounce ramekins (similar to a small ceramic soufflé dish). Divide the liver mixture equally among the ramekins, and cover each one with a small circle of buttered paper (the paper that is used to wrap butter is excellent for this purpose).

    • Place the ramekins into a steamer, or on a rack in a roasting pan, so that they sit above simmering water. Cover, and steam for 10 minutes. Turn the heat off, and let the ramekins sit for 1 5 minutes. Unmold carefully, and serve on a bed of the creamed tomato sauce.


    8 large red bell peppers, split, seeds and connecting tissue removed
    2 pounds fresh garden tomatoes, cores removed
    10 garlic cloves, peeled
    3 tablespoons olive oil
    1/4 cup parsley, roughly chopped
    1 medium Spanish onion, medium dice
    3 cups tomato purée
    12 fresh basil leaves
    salt and pepper to taste

    • Preheat oven to 375°F. Place the peppers, tomatoes, and garlic on a roasting pan, and roast for 30 minutes.

    • Remove the peppers, tomatoes, and garlic to a food processor.

    • Sauté the onion in the olive oil for 5 minutes. Add the basil, and sauté another minute. Add this to the food processor, along with the parsley, and purée all.

    • Remove the purée to a heavy-gauge saucepan, add the tomato, salt, and pepper, and simmer for 30 minutes.

    • Strain through a screen sieve.


    3 tablespoons olive oil
    1 teaspoon fresh basil leaves, minced
    1 shallot, minced
    1 cup tomato, peeled, seeded, and medium-diced
    1/4 cup fish stock
    salt and black pepper to taste
    1 teaspoon fresh thyme leaves
    1/4 cup Armagnac

    • Sauté the shallot in the olive oil, covered, over medium heat for 5 minutes. Add the tomato, herbs, and fish stock. Simmer until reduced by half. Place the sauce in a food processor and purée. Return to the fire, add the Armagnac, and season with salt and pepper. Set aside, keeping warm until ready to serve.


    1 quart canned whole tomatoes with their juice
    1 cup extra-rich chicken stock (if extra-rich stock is not available, add 1 tablespoon meat glaze (glace de viande, make with chicken or veal stock)
    1/3 cup olive oil
    2 large shallots, roughly chopped
    8 garlic cloves, crushed
    1 bay leaf
    1/4 cup balsamic vinegar
    1/4 cup fresh basil, parsley, and cilantro, minced
    salt and black pepper to taste

    • Sauté the shallots and garlic in the olive oil for 3 minutes. Add all of the remaining ingredients, except for the herbs, salt, and pepper.

    • Simmer uncovered, for 30 minutes.

    • Pass through a food mill, then add the herbs, and season to taste with salt and pepper.


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