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Text File  |  1995-12-16  |  341 b   |  12 lines
  1.  
  2.   CHAMPAGNE SAUCE
  3.  
  4. 2 Cups Demi - Glaze
  5. 6 Cups Water
  6. 1 Cup Champagne - Stonehenge is an excellent selection
  7. 1 Tbl. Shallot-Green Onion Mixture
  8.  
  9. Combine all ingredients in a saucepan and whisk together; bring to a boil. Lower heat and simmer three minutes, whisking often.
  10.  
  11. (to be used with   Recipe 128...Stuffed Sirloin w/Champagne sauce)
  12.