Recipe - Mushroom Duxelle

1 pound Kennett Square mushrooms
Minced very fine
One half ounce Shallots minced
One half ounce Onions minced
3 ounce White wine
1 Bay leaf
2 ounce Heavy cream
1 pn Salt to taste
1 pn White pepper to taste
2 tablespoon Butter
2 tablespoon Flour

STEP ONE: Prepare the Beurre Manie To make Beurre Manie, rub 2
tablespoons butter and 2 tablespoons flour together in your hands to form
small balls.

STEP TWO: Mince the mushrooms very fine. Combine all the ingredients,
except the Beurre Manie, and boil until almost dry. Remove from heat and
stir in the Beurre Manie to thicken the mixture. WARNING: Do not allow the
mixture to boil after you have added the Beurre Manie to it.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in
this cookbook).

Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip