Add shallots and garlic to a saucepan and saute in oil until soft but not brown. Add wine, stock and fennel seed and bring to a boil and reduce by half. Add cream and reduce to a light sauce consistency. Strain and add to a blender or food processor. Blanch basil leaves momentarily in boiling salted water then plunge immediately into ice water to stop cooking and set the color. Pat dry. Add blanched basil, parsley and mint leaves to blender and process until smooth. Return contents to saucepan and keep warm. Correct seasoning with salt, pepper and drops of lemon juice. Stir in tomatoes and serve immediately. Recipe By : COOKING RIGHT SHOW #CR9737 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:05 -0400 From: Bill Spalding
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|Serving Size: 1 Serving (642g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 482 (74%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 177.4mg||55 %|
|Sodium 739.3mg||25 %|
|Potassium 695.2mg||18 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 21.7g|
|Protein 15.1g||22 %|
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Calories per serving: 648
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