*  Exported from  MasterCook  *
 
                                Lemon Cream
 
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         clarified butter
    2      tablespoons   shallots -- pared, minced
    1      tablespoon    black peppercorns
    1      ounce         brandy
    4      ounces        white wine
    1      tablespoon    lemon zest
    2      ounces        lemon juice
   16      ounces        heavy cream
    2      ounces        half and half
    2                    egg yolks
                         salt and pepper -- to taste
    4      ounces        butter
 
 Place clarified butter in saute pan; heat until hot.  Add shallots; saute
 until translucent.  Add peppercorns and brandy; flame.  Add white wine, lemon
 zest and lemon juice; reduce by two-thirds.  Add cream; reduce by half.
 Combine half and half and egg yolks; temper into sauce.  Season; strain
 through sieve.  Finish with butter.
 
 Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
 
 
                    - - - - - - - - - - - - - - - - - -