Saute the shallots and mushrooms in 2 tablespoons of butter till lightly browned. Add stock add wine and reduce by half. Add cream and vanilla bean and reduce again to a light sauce consistency. Strain. Scrape the soft center of the vanilla bean into the strained sauce. Correct seasoning with drops of lemon juice, salt and pepper. Whisk in remaining butter in bits. Hold the sauce in a warm water bath until serving time (up to 2 hours). Recipe By : COOKING RIGHT SHOW #CR9617 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT) From: Bill Spalding
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2131 (98%)|
|Amt Per Serving||% DV|
|Total Fat 236.8g||316 %|
|Saturated Fat 149.7g||748 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 658.8mg||203 %|
|Sodium 61.8mg||2 %|
|Potassium 205.7mg||5 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6.6g|
|Protein 4g||6 %|
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Calories per serving: 2165
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