| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 4 |
c |
Whole peeled shallots |
| 3 |
tb |
Sugar |
| 1 |
c |
Port |
| 1 |
c |
Brandy |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
Put oil in a thick-bottomed 2 quart saucepan. When hot add whole
peeled shallots and the sugar. Reduce the heat and slowly caramelize
the shallots. When the shallots are good and golden in color add the
port and brandy. Let the liquor reduce until syrupy. Add 1cup chicken
stock and bring to a boil. Season with salt and pepper. Sauce should
nap the back of a spoon.
Converted by MC_Buster.
Per serving: 849 Calories (kcal); 15g Total Fat; (43% calories from
fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 766mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
2 1/2 Fat; 2 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO2
Converted by MM_Buster v2.0n.
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