Makes 4 servings
Make the espagnole sauce, and then make the truffle sauce. Make the truffle butter. Timing is important, so have the sautéed mushrooms, the toasted brioche and the asparagus ready to serve when the eggs are finished. Place a small amount of truffle butter in the cups of an egg poacher and, when melted, add eggs. Cover and cook to desired doneness. Place an egg on each piece of toasted brioche (2 per serving), and ladle 2 ounces of truffle sauce over the eggs. Place steamed and buttered asparagus spears over the eggs, along with the sautéed shiitake mushrooms.
Heat the veal stock. In a stainlesssteel, 2-quart sauce pot, melt butter over a low flame. Add shallots, thyme, bay leaf and peppercorns. Simmer for 4 to 5 minutes to soften shallots. Do not brown the butter. Add the flour and stir well to incorporate into the butter. Reduce heat and cook slowly, stirring for 3 to 4 minutes. Add the white wine and the tomatoes, along with 1/2 cup of veal stock (stock must be hot before adding). Stir well with a whisk until all the roux has been incorporated. Add remaining veal stock, bring to a quick boil, then reduce heat and allow to simmer for 30 to 40 minutes, skimming as necessary. Strain sauce through a fine chinois into a small stainless sauce pot, and cook sauce slowly for another 15 minutes. Strain again, and chill sauce over ice before storing.
Pour brandy into a saucepan with shallots over medium heat and reduce liquid by half. Add thyme, bay leaf, peppercorns and truffles. Simmer for 2 to 3 minutes, then add veal espagnole sauce. Cook sauce over low heat for 10 minutes, add salt and pepper to taste, and set aside, keeping warm.
Blend together until well incorporated. Roll into a cylinder 1-inch wide in parchment paper, and refrigerate until ready for use.