Title: Rosemary sauce
 Categories: Sauces, Vegetables
      Yield: 6 Servings
 
      2 tb Butter
      1 lg Shallot, Chopped
      1 tb Fresh Rosemary, Chopped
    1/4 c  Dry White Wine
    1/2 c  Brown Stock (See Stocks)
    1/2 c  Heavy Cream
 
  Rosemary and lamb seem to go together, naturally, whether the herb is
  sprinkled on chops while grilling or incorporated in a savory sauce.
  This sauce is also delicious with cold roast lamb or any of that
  butterflied roast left over from the Sunday barbecue. Inspired by a
  sauce once served at New York City's American Harvest Restaurant,
  this makes a wonderful addition to a summer menu.
  
  Salt And Freshly Ground Black Pepper
  
  Heat the butter in a medium-size heavy skillet over medium heat. Add
  the shallot and saute until transparent, about 3 to 4 minutes. Add
  the rosemary and wine and cook over high heat until most of the
  liquid has evaporated, about 3 to 4 minutes.  Stir in the stock and
  continue to cook over high heat until the liquid is reduced by half.
  Add the heavy cream, and season, then boil over medium heat for 3
  minutes. Strain through a sieve lined with cheesecloth if you prefer
  a smooth sauce; do not if a more textured sauce is appropriate. The
  sauce should be very hot. Serve immediately.
  
  Yield:  About 1 cup of sauce.
  
  From The Complete Book Of Sauces by Sallie Y. Williams