Brandied-Basil Cream Sauce
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Brandied-Basil Cream Sauce
  Sauces    Creams  
Last updated 6/12/2012 1:10:10 AM. Recipe ID 37307. Report a problem with this recipe.
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      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
  




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Recipe ID 37307 (Apr 03, 2005)

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