Cream Of Shallots Sauce – Great Chefs

'The issue is too complex; smart people disagree, and I don’t think I can say one way or the other whether abortion is the taking of a human life.' A response like this is a confession of ignorance, and that is welcome. But if we don’t know, shouldn’t we err on the side of life? If I’m on a hunting trip and see something moving behind a tree and can’t decide whether it’s a fellow human being or a buck, should we conclude that shooting is thereby permissible? If there’s even a chance that what’s in the womb is an innocent human being, then we cannot support killing it.

Justin Taylor

CATEGORY	CUISINE	TAG	YIELD
Dairy		Basics, Frisco, Lec, Masterchefs, Sauces	2	Cups

INGREDIENTS

8	oz	Wine, white dry
2	oz	Juice, lemon
4	oz	Cream, heavy
4	oz	Butter
4	T	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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“Christ gives Life!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 717 Calories From Fat: 590 Total Fat: 67.1g Cholesterol: 199.6mg Sodium: 181.6mg Potassium: 238mg Carbohydrates: 10.1g Fiber: <1g Sugar: 3.5g Protein: 2.4g