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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | Chopped shallots (or a mix of garlic and onion works just as well, proportions 1 part garlic, 2 parts onion) |
| 1/4 Tasse | Madeira (usually sold kosher as Malaga) |
| 1/2 Tasse | white wine dry |
| 2 Teelöffel | Fresh chopped tarragon or 1/4 tsp. dried |
| | pepper |
| 1 1/2 Tasse | heavy cream |
| 1/4 Teelöffel | Lemon peel freshly grated |
| | Salt to taste (1/2 tsp to start) |
| 1 Tasse | Fresh chopped, peeled and seeded tomatoes |
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Combine shallots, Madeira, wine, tarragon, pepper in saucepan. Reduce to 1/4 cup. Make sure contents doesn't burn aroundn the edges. Add the cream, lemon peel and salt and bring to a hard boil, stirring, for about 5 minutes. Add the tomatoes, stir and bring back to a slow simmer. If it seems thick, add more tomatoes. Does not need cheese, but maybe a little fresh chopped parsley would work!
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