---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Parmesan-Basil Cream Sauce - Great Chefs
 Categories: Basics, Sauces, Masterchefs, Frisco, E
      Yield: 2 cups
 
    1/2 c  Puree, basil **                          Salt (to taste)
      2 c  Cream, heavy                             Pepper (to taste)
      2 tb Cheese, Parmesan, grated       
 
       ** In a blender, add fresh basil to 1 tablespoon of white wine.
  
       Reduce basil puree by one-half.  Add cream, reduce to a smooth
  consistency, and remove from heat.  Add Parmesan cheese, salt and white
  pepper.  Strain and reserve.  (Sauce should be of a medium consistency.)
  
       Source: Great Chefs of San Francisco, Avon Books, 1984
  
       Chef:   Jacky Robert, Ernie's, San Francisco, CA
 
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