Salmon Cream Sauce
Rec.food.recipes/olivia/1996

1/4 dry white wine
1/4 heavy cream
butter
3 oz smoked salmon
salt
pepper

In a saucepan heat white wine and heavy cream to a vigorous boil. Reduce the mixture by a little bit, adding about 2 tablespoons of butter. Stir vigorously, adding more white wine if it seems to thick. Shred the smoked salmon into smallish bite size pieces. Stir in the salmon. Add salt and pepper to taste. Toss fresh cheese or vegetable tortelini with the sauce in the saucepan. Serve immediately.