From Shirley Evans
Makes 2 cups, enough for 5 or 6 servings
1 c. heavy cream
3/4 c. chicken stock
3 Tbsp. butter
3 grinds black pepper
pinch of nutmeg
3/4 c. freshly grated Parmesan cheese
Place cream, stock, butter, black pepper and nutmeg in a heavy 12-inch sauté pan (a pan with a nonstick finish is most desirable). Bring mixture to a simmer. Let simmer 8 minutes. Remove pan from heat and whisk in Parmesan cheese
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