|See part 1|
salt and cayenne. Sauté the mixture for 2 minutes.
Add the shallots, garlic, and tomatoes and cook for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Stir in the butter.
Yields: about 2½ cups.
Posted to MC-Recipe Digest by "Teri Sanford" <terily@...> on Feb 05, 1998
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