Anonymous Fri Oct 07 11:41:18 2005

1 oz. butter, clarified

2 tbsp. shallots, pared, minced

2 tbsp. garlic, pared, minced

1 oz. brandy

4 oz. white wine

4 red bell peppers, roasted, pureed

6 oz. chicken stock

8 oz. heavy cream

salt and pepper, to taste

4 oz. butter

Place clarified butter in hot sauce pan. Add shallots and garlic; saute until golden. Add brandy; flame. Add white wine; reduce by half. Add pepper puree; cook for 3 to 5 minutes. Add stock and cream; reduce to 1 pt. Strain, adjust seasoning. Stir in butter. Reserve warm.