*  Exported from  MasterCook  *

                           MARSALA CREAM SAUCE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Shallot -- minced
   1       tb           Unsalted butter
   1       c            Dry marsala wine
   1       t            Fresh thyme
   1       c            Heavy cream
   2       tb           Unsalted butter -- cubed
                        Salt and white pepper -- to ta

  Recipe by: Ana Kurland <Ana.Kurland@CONST.LOC.GOV>
  Saute shallot in the butter, covered, for 5 min. add
  wine and thyme and reduce until only about 2 tbsp of
  liquid remain. Add cream and simmer until reduced by
  half. add butter and stir continously until fully
  emulsified. season with salt and pepper. keep warm
  until ready to serve.
  
  Source: The Sauce Bible by David Paul Larousse
  
  NOTES:
  
  This sauce accompanies "Medallions of Veal, Ragout of
  Wild Mushrooms," innovated by Alan R. Gibson, formerly
  chef of The Pillar House, as seen in The Pillar House
  Cookbook>
 


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