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Fettuccine René

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Fettuccine René
René Verdon
Chef at the Kennedy White House
Gourmet Archives

1/2 pound fettuccine
2 shallots, chopped
1 tablespoon butter
1 cup chicken stock
1/2 cup heavy cream [room temperature]
1 cup sour cream [room temperature]
1/4 cup grated Parmesan cheese
2 tablespoons chopped chives

Cook the fettuccine in boiling salted water until tender. Drain them thoroughly. In a saucepan sauté the shallots in the butter for a few
minutes. Stir in the chicken stock and boil mixture 3 minutes.
Remove pan from heat and gradually stir in the heavy cream. Add
the pasta, sour cream, Parmesan cheese and chopped chives and
toss mixture well. Serves 3 or 4.

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