| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Abm, Posted, Spreads |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Shallot; minced |
| 3 |
tb |
Butter |
| 3 |
tb |
Brandy |
| 2 |
tb |
Green peppercorns; chopped |
| 2 |
ts |
Dijon mustard |
| 1/2 |
c |
Soft butter or margarine |
| 1/4 |
c |
Sour cream |
| 1 |
|
Bouillon cube; crushed |
INSTRUCTIONS
Saute shallots in 3 T butter until gold in color. Add brandy and reduce by
half on high heat. Add bouillon, peppercorns, and mustard. When cool mix
with butter and cream. Store in refrigerator.
Recipe By : The Electric Bread Cookbook
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 22:26:27 -0500 (EST)
From: Bill Camarota <gfx4tv@acy.digex.net>
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”