| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Indian | Sauce | 8 | Servings |
INGREDIENTS
| 1 | c | Chopped shallots |
| 1 | c | Chopped button mushrooms |
| 1 | c | Chopped leeks (white part) |
| 1/4 | c | Chopped celery |
| Oil for sauteing | ||
| 2 | Bay leaves | |
| 4 | Whole white peppercorns | |
| 4 | c | Champagne |
| 4 | c | Clear fish stock; court bouillion or clam juice |
| 4 | c | Heavy cream |
| 1/4 | c | Honey |
| 1/4 | c | Chopped fresh tarragon |
| Salt and white pepper | ||
| 1/2 | c | Butter; softened |
INSTRUCTIONS
Serve with Basil's Crab Cakes Louisiana-Style. 1. In a skillet, saute shallots, mushrooms, leeks and celery for 5 minutes in just enough hot oil to cover the bottom of the pan. Add bay leaves and white peppercorns; cook, stirring, for 2 minutes. 2. Add Champagne; cook over medium heat until reduced by half, about 7 to 10 minutes. Add fish stock; continue cooking until reduced by half, another 7 to 10 minutes. Add cream; reduce heat to low and cook until slightly thickened, about 20 to 30 minutes. 3. Remove from heat. Strain; discard vegetables and bay leaf and return the sauce to the pan. Whisk in honey, tarragon, salt and white pepper. Add butter, stirring until melted. Source: Basil's Restaurant, Michigan City, Indiana. Date: 10 Jun 96 09:57:22 EDT From: Linda <72752.746@compuserve.com> MM-Recipes Digest V3 #161 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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