| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Basics, Sauces, Masterchefs, Frisco, Lec |
2 |
Cups |
INGREDIENTS
| 8 |
oz |
Wine, white, dry |
| 2 |
oz |
Juice, lemon |
| 4 |
oz |
Cream, heavy |
| 4 |
oz |
Butter |
| 4 |
tb |
Shallots, chopped |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
|
|
Oyster juice, from the shucked oysters |
INSTRUCTIONS
In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.
Add the cream and bring to a strong boil, whisking constantly.
Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.
Strain through fine sieve into another pan and keep warm.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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