Madeira Truffle Jelly

• 200 ml (7 fl oz) madeira
• 50 ml (1¾ fl

In a small saucepan combine the madeira and port and reduce by one-third. Add the veal stock and bring to the boil. Reduce to a very gentle simmer and add the truffle. Poach for 2 minutes. Remove from the heat, cover with plastic wrap and allow the truffle to infuse into the stock until the mixture is cool. A natural jelly from the stock will occur once the stock has been refri