2 tbsp butter
2 large shallots, minced
1 clove garlic, minced
2 tbsp cognac
1/2 cup brown stock (see stocks)
1/2 cup heavy cream
4 oz shitake mushrooms, sliced
A Recipe for
Cognac Sauce
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
Vanity is the food of fools. |
| Anonymous |
This Recipe for Cognac Sauce is one of thousands in the Recipes-to-go Drink Cookbook.
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Food Tip |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
This is a recipe for Cognac Sauce from the recipe cookbook of Recipes-to-go (Drink)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This sophisticated sauce will quickly become a favorite at your house.
Spoon it over grilled veal chops or a crisp roast duck, and you will
present a memorable dish indeed. It is outstanding over noodles for a
small but rich first course.
Salt And Freshly Ground Black Pepper, To Taste
Melt the butter in a heavy medium-size saucepan over medium heat. Add
the shallots and garlic and saute until transparent, about 3 to 4
minutes. Then add the cognac and flame. To do this, remove the
saucepan from the heat and touch a lighted match to the edge of the
pan; the fumes of the cognac will ignite. Holding the pan away from
you, allow the flames to die down naturally. Add the stock and cream
and simmer over low heat until thickened, about 15 to 20 minutes. Add
the mushrooms and continue to simmer 3 to 5 minutes more. Season with
salt and pepper and serve immediately.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
Serves: 6
Cognac Sauce Recipe brought to you by Recipes To-Go