Combine shallots, Madeira, wine, tarragon, pepper in saucepan. Reduce to 1/4 cup. Make sure contents doesnt burn aroundn the edges. Add the cream, lemon peel and salt and bring to a hard boil, stirring, for about 5 minutes. Add the tomatoes, stir and bring back to a slow simmer. If it seems thick, add more tomatoes. Does not need cheese, but maybe a little fresh chopped parsley would work! Posted to JEWISH-FOOD digest V97 #019 From: birgittaw@acsworld.net (Birgitta Wade) Date: Wed, 11 Sep 1996 23:26:17 -0400
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