*  Exported from  MasterCook  *

                              Lemon Cream

Recipe By     : Catering Site
Serving Size  : 1    Preparation Time :0:00
Categories    : To Post

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      ounce         clarified butter
  2      tablespoons   shallots -- pared, minced
  1      tablespoon    black peppercorns
  1      ounce         brandy
  4      ounces        white wine
  1      tablespoon    lemon zest
  2      ounces        lemon juice
 16      ounces        heavy cream
  2      ounces        half and half
  2                    egg yolks
                       salt and pepper -- to taste
  4      ounces        butter

Place clarified butter in saute pan; heat until hot.  Add shallots; saute
until translucent.  Add peppercorns and brandy; flame.  Add white wine, lemon
zest and lemon juice; reduce by two-thirds.  Add cream; reduce by half.
Combine half and half and egg yolks; temper into sauce.  Season; strain
through sieve.  Finish with butter.

Posted To Fabfood August 1998~Busted With 2.0 <[email protected]>


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