Saffron Sauce

Ingredients

• 6 tablespoons white wine
• 1 cup unsalted butter
• 1 cup whipping cream
• Salt and pepper
• Pinch of saffron

Method

1. 1

   In a sauté pan over medium heat, place the wine and the saffron and simmer for 2 to 3 minutes.

2. 2

   Add the cream and bring to a boil; lower heat and reduce by half, approximately 5 minutes.

3. 3

   Remove from heat.

4. 4

   Add the butter one pat at a time, while swirling the pan.

5. 5

   Season with salt and pepper to taste.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 55. The excerpt below is the record exactly as published.

SAFFRON SAUCE 1% teaspoons salt 1 teaspoon flour 1 pound jumbo pasta shells Y2 cup milk Y2 cup plus 1 teaspoon butter Pepper to taste Y4 pound medium-size Y, cup freshly grated shrimp, shelled and Parmesan cheese deveined SAFFRON SAUCE %4 pound scallops Y4 pound crabmeat Y%4 pound halibut or other firm-fleshed fish, deboned and skinned . Ina large saucepan, bring 2 quarts water to boil. Add 1 teaspoon of the salt and the pasta shells. Cook 7 minutes, or until al dente. Immerse the shells in ice water to halt the cooking process. Drain and reserve. . Melt % cup butter in a sauté pan over medium heat. Sauté the shrimp, scallops, crabmeat, and halibut until just tender, approxi- mately 6 to 8 minutes. In a food processor or with a sharp knife, finely chop all the seafood. Set aside. . Preheat oven to 350°. . In a small saucepan, make a roux by mixing the flour with the remaining 1 teaspoon butter. Whisk in the milk, remaining % tea- spoon salt and pepper; simmer over low heat for 3 minutes until the sauce thickens. Remove from heat and add the chopped seafood. Mix well to bind. . Fill the reserved pasta shells with the seafood/cream mixture, using a spoon. Place the stuffed shells on a baking sheet and sprinkle with the Parmesan cheese. Bake in preheated oven 15 minutes, or until heated through. Serve on individual plates with Saffron Sauce passed in a sauceboat. 166 | N fad N Ww STRADIVARIUS SAFFRON SAUCE 6 tablespoons white wine 1 cup unsalted butter Pinch of saffron Salt and pepper 1 cup whipping cream

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