Title: Brandied-Basil Cream Sauce
Categories: None
Yield: 1 Servings

2 c Heavy cream
1/2 c Cognac or brandy
12 Fresh basil leaves; chopped
1 c Shrimp stock
1/2 c Grated Parmesan cheese
Salt and white pepper; to
-taste

Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture
to preferred consistency. Add Parmesan cheese, stirring to melt, and remove
from the heat.

NOTES : Chef's Note: Use Minor's shrimp base to make the shrimp stock or
make your own shrimp stock by boiling together and reducing by 2/3 the
following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda
onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black
peppercorns, and 5 quarts of water.
Recipe by: Chef Monroe Duncan

Posted to MC-Recipe Digest by Greg and Carol on
Apr 08, 1998