| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Restaurants, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive or salad oil |
| 1 |
tb |
Butter |
| 1 |
md |
Onion; sliced |
| 1 |
sm |
Clove garlic; sliced |
| 1/2 |
ts |
Dried tarragon leaves |
| 3/4 |
ts |
Dried thyme leaves |
| 1 |
cn |
Tomatoes; (8 oz) drained |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Heavy cream |
| 1 |
ts |
Paprika |
INSTRUCTIONS
In hot oil and butter, in medium saucepan, sauté 6 onions, garlic, and
herbs - about 5 minutes. Add tomatoes and tomato paste, and simmer,
stirring, 5 minutes. Remove from heat. In small bowl, stir cornstarch into
cream to dissolve. Add to sauce, along with reserved liquid from lobster,
and paprika~ Bring to boiling, stirring until thickened.
Recipe by: diane@keyway.net (La Bourgogne, San Francisco)
Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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