Instructions: Bring heavy cream, cognac, basil leaves and stock to a boil. Reduce mixture to preferred consistency. Add Parmesan cheese, stirring to melt, and remove from the heat.

NOTES :
Chefs Note: Use Minors shrimp base to make the shrimp stock or make your own shrimp stock by boiling together and reducing by 2/3 the following ingredients: shells from 5 pounds of shrimp, 1 peeled Bermuda onion studded with 8 whole cloves, 3 bay leaves, 2 tablespoons whole black peppercorns, and 5 quarts of water.

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