*  Exported from  MasterCook  *
 
                            MARSALA CREAM SAUCE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Shallot -- minced
    1       tb           Unsalted butter
    1       c            Dry marsala wine
    1       t            Fresh thyme
    1       c            Heavy cream
    2       tb           Unsalted butter -- cubed
                         Salt and white pepper -- to ta
 
   Recipe by: Ana Kurland <Ana.Kurland@CONST.LOC.GOV>
   Saute shallot in the butter, covered, for 5 min. add
   wine and thyme and reduce until only about 2 tbsp of
   liquid remain. Add cream and simmer until reduced by
   half. add butter and stir continously until fully
   emulsified. season with salt and pepper. keep warm
   until ready to serve.
   
   Source: The Sauce Bible by David Paul Larousse
   
   NOTES:
   
   This sauce accompanies “Medallions of Veal, Ragout of
   Wild Mushrooms,” innovated by Alan R. Gibson, formerly
   chef of The Pillar House, as seen in The Pillar House
   Cookbook>
  
 
 
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