INGREDIENTS

INSTRUCTIONS

salt and cayenne. Sauté the mixture for 2 minutes.
Add the shallots, garlic, and tomatoes and cook for 2 minutes. Add the wine
and simmer for 4 minutes. Add the stock, parsley and green onions and
simmer until slightly thick, about another 5 minutes. Stir in the butter.
Serve warm.
Yields: about 2 1/2 cups.
Posted to MC-Recipe Digest by "Teri Sanford" <terily@tenet.edu> on Feb 05,
1998

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