---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Cream of Shallots Sauce - Great Chefs
  Categories: Basics, Sauces, Masterchefs, Frisco, Lec
       Yield: 2 cups
  
       8 oz Wine, white, dry                         Salt (to taste)
       2 oz Juice, lemon                             Pepper (to taste)
       4 oz Cream, heavy                             Oyster juice, from the
       4 oz Butter                                   -- shucked oysters
       4 tb Shallots, chopped              
  
        In a saucepan, cook the shallots, white wine, oyster juice and
   lemon juice until all of the liquid has evaporated.
   
        Add the cream and bring to a strong boil, whisking constantly.
   
        Whip in the small pieces of butter until melted.  Remove from
   heat.  Season to taste with salt and pepper.
   
        Strain through fine sieve into another pan and keep warm.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Max Schacher, Le Coquelicot, Ross, Marin County, CA
  
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