2 cups heavy cream
2 cups milk
1 1/2 teaspoons kosher salt
3 ounces cornmeal, preferably coarse ground (about 2/3 cup)
1 tablespoon unsalted butter
2 tablespoons freshly grated grana padano or Parmigiano-Reggiano
1 teaspoon chopped fresh chives, optional
1/4 cup olive oil
2 medium shallots, thinly sliced
8 ounces mixed domestic and wild mushrooms, sliced or cut into naturally occurring pieces (about 2 cups)
Crushed red pepper
1/2 cup homemade chicken reduction, recipe follows, or purchased chicken reduction, diluted with water until a little thicker than chicken stock
1 tablespoon snipped fresh chives
1 teaspoon preserved truffles
About 6 pounds chicken bones
3 to 4 tablespoons olive oil
2 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1 clove garlic, coarsely chopped
1 medium onion, coarsely chopped
2 cups dry white wine
4 whole canned tomatoes (about 4 ounces), coarsely chopped
4 sprigs fresh rosemary, bruised with the dull side of a chef's knife
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