VOLUME 1 - Kilimanjaro Foods

6 Servings
2 shallots
1 T butter
1/4 c dry white wine
1/4 c Madeira
1 c heavy cream
Salt
black pepper,Fresh Ground
Mince the shallots. Melt the butter in medium saucepan over low heat.
Add the shallots and saut until soft, about 2 minutes. Add the white
wine, bring to a boil, and cook until reduced to 2 tablespoons, about 3
minutes. Add the Madeira and bring to a boil. Stir in the cream and
bring to a boil. Reduce heat to medium and simmer, stirring
frequently, until sauce is thick enough to coat the back of a spoon,
about 5 minutes. Season to taste with salt and pepper.
Yields: 1 1/2 cups
Mango Bombe