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Basil’s Champagne Sauce

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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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