Sauce Dugléré (used with Hot FishMousse): The Best Sauce Dugléré (used with Hot FishMousse) Recipe from Cook'n

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	Sauce Dugléré (used with Hot FishMousse)

Serves: 6

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   1 tablespoon butter or margarine
   3 tablespoons onions minced
   1 tablespoon scallion minced
   1/3 cup vermouth
   2 cups tomatoes peeled, seeded and chopped
   Salt and freshly ground pepper to taste
   1 cup cream
   1/8 teaspoon anise extract or 1/4 teaspoon anise seeds (optional)

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Melt butter or margarine in saucepan; add onion and scallions. Cook, stirring, until wilted. Add vermouth and simmer 5 minutes. Add tomatoes, salt and pepper; simmer 10 minutes. Add cream, stirring occasionally; cook over moderate heat until thickened, about 10 to 15 minutes. Add anise-flavored extract or anise seeds (optional). Serve this sauce hot with the Hot Fish Mousse.

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