| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 3 | tb | Shallots; chopped |
| 1/2 | c | Mushrooms; sliced |
| 3 | tb | Unsalted butter |
| 3 | c | Flavorful quail or chicken stock |
| 1 | c | Dry white wine |
| 2/3 | c | Heavy cream |
| 1 | 3-inch vanilla bean; split | |
| 1 | tb | Lemon juice |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Saute the shallots and mushrooms in 2 tablespoons of butter till lightly browned. Add stock add wine and reduce by half. Add cream and vanilla bean and reduce again to a light sauce consistency. Strain. Scrape the soft center of the vanilla bean into the strained sauce. Correct seasoning with drops of lemon juice, salt and pepper. Whisk in remaining butter in bits. Hold the sauce in a warm water bath until serving time (up to 2 hours). Recipe By : COOKING RIGHT SHOW #CR9617 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding <billspa@icanect.net>
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