| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
White wine |
| 3 |
tb |
Dijon mustard |
| 1 |
c |
Heavy cream |
|
|
Salt and pepper |
INSTRUCTIONS
In a saut_ pan, whisk the shallots, garlic, wine and mustard together.
Bring the liquid up to a boil and reduce to a simmer. Reduce the liquid by
half, about 2 minutes. Whisk in the cream and bring back up to a boil.
Reduce to a simmer. Simmer the sauce until it thickens and coats the back
of a spoon. Season with salt and pepper. Spoon the sauce in the center of
the plate. Mound the relish in the center of the plate. Lay the chops
against the relish. Ignite the rosemary sprig and place on the lamb.
Garnish with chives and brunoise peppers.
Yield: about 2/3 cup
Recipe By :ESSENCE OF EMERIL SHOW #EE2405
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 08:18:22 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”