"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Fettuccine Alfredo, by Tanya Elliott, is from The Mock Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c butter 1 1/2 c freshly grated Parmesan cheese 1 c whipping or heavy cream 1/4 c chopped fresh parsley 1 clove garlic, finely minced
Melt butter over medium heat in pan and add garlic. Saute until lightly brown. Slowly add cheese; stir constantly. Gradually add in cream and mix until blended. Cook over medium heat until right before boiling point, stirring constantly. Serve over pasta.
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