Recipe - Garlic Wine Sauce

3 tablespoon Minced shallots
3 tablespoon Minced garlic
One half teaspoon Salt
4 Turns freshly ground black
pepper
1 One half cup Veal stock or brown chicken
stock
One half cup Dry red wine
2 tablespoon Unsalted butter; at room
temperature

ESSENCE OF EMERIL SHOW #EE2282

Combine the shallots, garlic, salt and pepper in a small nonreactive
saucepan over high heat. Stir in the stock and the wine and bring to a
boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from
the heat, and continue to whisk in the butter until thoroughly
incorporated.

Mound the potatoes in the center of the plate. Slice a couple of slices off
the roast and position them at an angle against the potatoes. Spoon the
sauce over top. Garnish with fresh black pepper and long chives.

Yield: Three fourths cup

Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998