Recipe - Basils Champagne Sauce

1 cup Chopped shallots
1 cup Chopped button mushrooms
1 cup Chopped leeks (white part)
One fourth cup Chopped celery
Oil for sauteing
2 Bay leaves
4 Whole white peppercorns
4 cup Champagne
4 cup Clear fish stock; court
bouillion or clam juice
4 cup Heavy cream
One fourth cup Honey
One fourth cup Chopped fresh tarragon
Salt and white pepper
One half cup Butter; softened

Serve with Basil's Crab Cakes LouisianaStyle.

1. In a skillet, saute shallots, mushrooms, leeks and celery for 5 minutes
in just enough hot oil to cover the bottom of the pan. Add bay leaves and
white peppercorns; cook, stirring, for 2 minutes.

2. Add Champagne; cook over medium heat until reduced by half, about 7 to
10 minutes. Add fish stock; continue cooking until reduced by half, another
7 to 10 minutes. Add cream; reduce heat to low and cook until slightly
thickened, about 20 to 30 minutes.

3. Remove from heat. Strain; discard vegetables and bay leaf and return the
sauce to the pan. Whisk in honey, tarragon, salt and white pepper. Add
butter, stirring until melted.

Source: Basil's Restaurant, Michigan City, Indiana.

Date: 10 Jun 96 09:57:22 EDT

From: Linda 72752.746@compuserve.com

MMRecipes Digest V3 #161

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
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