MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Alcoholic
       Yield: 2 cups
       1 c  Chopped shallots
       1 c  Chopped button mushrooms
       1 c  Chopped leeks (white part)
     1/4 c  Chopped celery
            Oil for sauteing
       2    Bay leaves
       4    Whole white peppercorns
       4 c  Champagne
       4 c  Clear fish stock, court
            -bouillion or clam juice
       4 c  Heavy cream
     1/4 c  Honey
     1/4 c  Chopped fresh tarragon
            Salt and white pepper
     1/2 c  Butter, softened
   Serve with Basil’s Crab Cakes Louisiana-Style.
   1. In a skillet, saute shallots, mushrooms, leeks and celery for 5
   minutes in just enough hot oil to cover the bottom of the pan. Add
   bay leaves and white peppercorns; cook, stirring, for 2 minutes.
   2. Add Champagne; cook over medium heat until reduced by half, about
   7 to 10 minutes. Add fish stock; continue cooking until reduced by
   half, another 7 to 10 minutes. Add cream; reduce heat to low and cook
   until slightly thickened, about 20 to 30 minutes.
   3. Remove from heat. Strain; discard vegetables and bay leaf and
   return the sauce to the pan. Whisk in honey, tarragon, salt and white
   pepper. Add butter, stirring until melted.
   Source:  Basil’s Restaurant, Michigan City, Indiana.