* 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 - - - - - - - - - - - - - - - - - -