CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Basics, Sauces, Masterchefs, Frisco, E |
2 |
Cups |
INGREDIENTS
1/2 |
c |
Puree, basil ** |
2 |
c |
Cream, heavy |
2 |
tb |
Cheese, Parmesan, grated |
|
|
Salt (to taste) |
|
|
Pepper (to taste) |
INSTRUCTIONS
** In a blender, add fresh basil to 1 tablespoon of white wine.
Reduce basil puree by one-half. Add cream, reduce to a smooth
consistency, and remove from heat. Add Parmesan cheese, salt and white
pepper. Strain and reserve. (Sauce should be of a medium consistency.)
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jacky Robert, Ernie's, San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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