---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Red Wine Sauce - Great Chefs
  Categories: Basics, Sauces, Masterchefs, Frisco, M
       Yield: 2 servings
     1/2 c  Oil, olive                        1/2 ts Thyme
       1 lb Bones, salmon                     1/2 ts Peppercorns, white
       1 lb Butter                              4 tb Puree, shallot **
       2 c  Mirepoix                          1/4 c  Cognac
       4 ea Bay leaves                          2 c  Wine, red
     1/2 ts Oregano                             1 c  Stock, fish **
        ** See recipes for Shallot Puree, and Fish Stock.
        In a saute pan, heat the olive oil.
        Add the salmon bones to the pan and saute for about 1 minute.
        Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves,
   1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons
   of the shallot puree.  Add cognac and flame.
        Deglaze with 1 cup of red wine and cook over high heat for 5 to
   10 minutes.
        Meanwhile, in a second saute pan, melt 2 tablespoons of butter.
        Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves,
   1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,
   and 3 cups of red wine.
        Reduce over medium heat to dry.
        Add 1 cup fish stock to saute pan with salmon bones.  Cook about
   5 minutes.
        Deglaze reduction (shallot-red wine) in the second saute pan with
   about 3 cups of strained liquid from the first saute pan (salmon bones
   and fish stock).
        Reduce ingredients in second saucepan by two-thirds (not dry).
        Add remainder of the butter, whisk, and add salt and pepper to
   taste.  Strain and reserve.
        Source:  Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court Hotel,
        :       San Francisco, CA