This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish indeed. It is outstanding over noodles for a small but rich first course. Salt And Freshly Ground Black Pepper, To Taste Melt the butter in a heavy medium-size saucepan over medium heat. Add the shallots and garlic and saute until transparent, about 3 to 4 minutes. Then add the cognac and flame. To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite. Holding the pan away from you, allow the flames to die down naturally. Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes. Add the mushrooms and continue to simmer 3 to 5 minutes more. Season with salt and pepper and serve immediately. Yield: About 1 cup of sauce. From The Complete Book Of Sauces by Sallie Y. Williams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 6|
|Calories from Fat: 68 (72%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 23.8mg||7 %|
|Sodium 33.5mg||1 %|
|Potassium 77.5mg||2 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.8g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
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