Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2018

Basic Recipes

Jellies and Jams Recipes

Raspberry Jelly

Raspberry Jelly Recipe
3 lb Raspberries 3 lb Apples Sugar Wash raspberries. Remove stems. Cover with water and cook until so...

read more

Cream Of Shallots Sauce Great Chefs Recipe

Cream Of Shallots Sauce Great Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Shallots Sauce Great Chefs recipe  PDF


8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste) Pepper (to taste) Oyster juice, from the shucked oysters In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Ma Schacher, Le Coquelicot, Ross, Marin County, CA

Cream Of Shallots Sauce Great Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
895 people have voted
Last Reviewed on 2018-08-14



Tuesday, Aug 14 2018 Download & Print Cream Of Shallots Sauce Great Chefs recipe  PDF   Basic recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Mexican Mocha Balls

New Cooking Recipes

Gary's Chocolate Pudding
Gary's Chocolate Pudding Recipe


2 c Milk 2 1/2 tb Cornstarch 2/3 c Sugar 3 oz Chocolate, unsw. baking 1 ts Vanilla e tract 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mi dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mi thoroughly. Place top of double boiler into bottom of double boiler. Heat mi ture while stirring constantly until water in double boiler returns to a boil and mi ture is sufficiently thickened. Cover and continue heating for 15 minutes, stir...

Cooking Magazines: My Recipes » August 2018   My recipes RSS   Thumsb up

Dish Of The Day

Congee Jook

Congee Jook Recipe
1 c Long grain rice 3 qt Stock 2 tb Minced Chinese preserved turnip 1 sl Ginger root, minced 1...
read more

Category: » Shrimp Recipes

View more dishes

>