| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New Orleans |
Sauce |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cream |
| 1/2 |
|
Bunch green onions; chopped |
| 2 |
lg |
Mushrooms; sliced |
| 1 |
|
Stick butter |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
tb |
White wine |
| 1 |
|
Egg yolk |
INSTRUCTIONS
On medium-low heat, reduce the cream by one-third. In a separate pan, saute
the green onions and mushrooms in butter. Season with salt, white pepper,
and cayenne pepper. Cook the mixture for 10 minutes over high heat,
stirring regularly. Add the white wine and reduced cream. Bring to a boil.
Remove from the heat and allow to cool briefly. Whisk in the yolk and bring
back to a boil, stirring constantly. Remove from the heat and refrigerate
until final assembly.
LE RUTH'S
36 FRANKLIN ST., NEW ORLEANS
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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