INGREDIENTS
2
Garlic cloves
1/2
Lemon, Zest of
4
lbs Mushrooms, mixed fresh
1/2 cup
Onion
4 tbsp
Parsley
1
Rosemary, stem fresh
1/4 cup
Shallots
2 tbsp
Thyme, fresh leaves
5 cups
Chicken stock brought just to a boil
1/4 cup
Tomato puree
2 cups
Veal or beef stock, rich
2 cups
Savoie brand polenta, quick cooking
3 tbsp
Olive oil
2 tbsp
Safflower oil
4 tbsp
Butter
1 cup
Cream
1/2 cup
Parmesan cheese, grated
1/4 cup
Madeira