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  Sauce Vin Blanc
  Category: Sauces
  Author: Chef John V.
  Date: 10/7/2010
  Hits: 1036

2 tbsp. shallots, chopped fine
2 tsp. butter, clarified
1 branch thyme, about 1 tsp. of leaves
½ bay leaf, the size of a nickel
½ tsp. white peppercorns, crushed not ground
1 cup white wine, chardonnay
2 cups fish stock
¼ cup blonde roux
1 cup heavy cream
Description: Entree
Preparation time: 20 minutes
Serves: 20 pieces

Ingredients: 200 g wheat flour
250 ml milk
250 ml sparkling mineral water
150 g mushrooms
2 eggs
50 ml oil
1 teaspoon icing sugar
1 teaspoon salt
For the filling: 200 g mushrooms 
1 tablespoon oil
1bunch parsley
1 clove garlic
1 coffee spoon black pepper, ground
50 g grated cheese for garnishing 
In a preheated sauce pot sauté the shallots, bay leaf, thyme and peppercorns with the butter over low heat, don’t brown the shallots, deglaze with wine and reduce by 1/2 to 2/3---For the Supreme sauce you don’t have thyme and peppercorns!

Add the stock and bring to a boil, thicken with roux in a separate s/s bowl and then add it to the hot stock to thicken, cook for 10 minutes,

(Add Salt) then add the cream---simmer slowly 6 minutes.

Procedure: Fry pancakes in the usual way. Over medium heat fry one side for a minute or two, then using a wide blade knife turn pancake and fry other side, too. Place on a plate and fill with remaining mushrooms. Fold into triangle, serve hot.

Reformatted from a recipe submitted to Good Cooking © '2002 by Good Cooking, Inc.
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