Black Truffle and Bone Marrow Sauce
Heat the butter in a sauté pan over medium heat. Sweat the bacon fat, shallots, garlic, thyme, and truffles until the shallots are soft. Add the chicken stock and veal demi glace and bring to a simmer. Add the bone marrow and simmer for 1 minute, or just until the bone marrow is heated through, but not yet rendering its fat. Immediately transfer the liquid to a blender. Blend on high and sprinkle in the Xantana a pinch at a time. Incorporate the squid ink and truffle oil.