CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
1 |
Servings |
INGREDIENTS
2 |
c |
Heavy cream |
1/2 |
c |
Cognac or brandy |
12 |
|
Fresh basil leaves; chopped |
1 |
c |
Shrimp stock |
1/2 |
c |
Grated Parmesan cheese |
|
|
Salt and white pepper; to taste |
INSTRUCTIONS
Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture
to preferred consistency. Add Parmesan cheese, stirring to melt, and remove
from the heat.
NOTES : Chef's Note: Use Minor's shrimp base to make the shrimp stock or
make your own shrimp stock by boiling together and reducing by 2/3 the
following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda
onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black
peppercorns, and 5 quarts of water.
Recipe by: Chef Monroe Duncan
Posted to MC-Recipe Digest by Greg and Carol <gswindell@widomaker.com> on
Apr 08, 1998
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