| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Sherry vinegar |
| 4 |
tb |
Red wine |
| 6 |
|
Black peppercorns |
| 2 |
|
Thyme leaves |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Heavy cream |
| 1 1/2 |
c |
Smoked tomato sauce |
| 1/2 |
lb |
Unsalted butter,; cut into cubes |
INSTRUCTIONS
In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and
bay leaf. Bring the liquid up to a simmer and reduce by half, about 2
minutes. Add the cream and reduce by half again, about 2 minutes. Stir in
tomato sauce. Mount in the butter cubes and strain through a chinoise.
Season with salt and pepper. Spoon the sauce in the center of the plate and
spread the rim with the sauce. Place the sandwich in the center of the
sauce. Garish with basil.
Yield: about 2 cups
Recipe By :ESSENCE OF EMERIL SHOW#EE2383
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:11:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”