I do not think I exaggerate when I say that some of us put our offering in the plate with a kind of triumphant bounce as much as to say: “There – now God will feel better!” I am obliged to tell you that God does not need anything you have. He does not need a dime of your money. It is your own spiritual welfare at stake in such matters as these. You have the right to keep what you have all to yourself – but it will rust and decay, and ultimately ruin you.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
	New Orleans	Basics, Sauces, Masterchefs, Norleans, L16	4	Servings

INGREDIENTS

2	oz	Shallots, minced
3/4	c	Wine, white
3/4	lb	Butter, at room temperature

INSTRUCTIONS

Reduce white wine and shallots over high heat until the wine is half
its original volume.
Remove from heat and whisk in butter bit by bit until each addition is
emulsified.
Source: Great Chefs of New Orleans, Tele-record Productions
:       Box 71112, New Orleans, Louisiana - 1983
:       Chef Daniel Bonnot, Louis XVI Restaurant,
:       Marie Antoinette Hotel, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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