In a saute pan, melt the butter over medium heat. Add the shallot puree and saute for 1 minute more. Add the crushed bay leaf and whole white peppercorns. Deglaze the pan with 1 cup white wine. Reduce by two-thirds over medium heat (not until dry). Add the whipping cream then add the butter a quarter at a time, and whip briskly over high heat. Strain through chinois and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masas, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1907 (96%)|
|Amt Per Serving||% DV|
|Total Fat 211.9g||283 %|
|Saturated Fat 134g||670 %|
|Monounsaturated Fat 55.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 585.1mg||180 %|
|Sodium 1375.7mg||47 %|
|Potassium 185.4mg||5 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.1g|
|Protein 3.3g||5 %|
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Calories per serving: 1977
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