| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 3/4 |
c |
Grated cheese |
| 2 |
|
Shallots; chopped |
| 2 |
oz |
Vodka |
| 1 1/2 |
c |
Heavy creamy |
| 2 |
ts |
Marinara sauce |
| 2 |
|
Egg yolks |
| 1 |
tb |
Butter |
|
|
Salt & pepper (pinch of each) |
|
|
Chopped fresh parsley (pinch) |
INSTRUCTIONS
From: Gerald Edgerton <[email protected]>
Date: Tue, 07 May 1996 13:06:33 -0700
Saute shallots in oil until brown. Drain oil. Add butter, salt, pepper,
parsley and vodka. Let mixture sizzle in pan 2 minutes. Add marinara
sauce, heavy cream and egg yolks. Saute to blend on low flame 5-10 minutes.
Serve over your favorite pasta. Chef, Corner Galley Restaurant, Massapequa
[email protected]
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #75
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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