2 Cloves                  Elephant Garlic

1 oz.                      Sweet Butter

3/4 cups                 Chicken Stock

1 1/2 cups               White Wine

2 1/4 cups               Heavy Cream

1 tsp.                     Saffron

2 tbsp.                   Shallots

Pinch of Cayenne Pepper

Heat butter until foamy. Add finely chopped garlic and shallots. Then add white wine and saffron and reduce by on third. Then add the chicken stock and bring to a simmer. Add cream and cayenne, reduce and then strain and return to the stove.