| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive05 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/4 |
c |
Minced shallots |
| 1 |
tb |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Sugar |
| 1 |
c |
Port wine |
| 3 |
c |
Beef or brown chicken stock |
INSTRUCTIONS
Heat the oil in a large saucepan over high heat. When the oil is hot add
the shallots and garlic. Season with salt and pepper. Saute for 1 minute.
Stir in the sugar and port, bring to a boil, and cook for 3 minutes. Stir
in the stock and cook over high heat, for about 20 minutes. Remove from the
heat and serve hot. This recipe yields 1 1/3 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW
ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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