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2 onions
4 oz butter
12 pommes
-
2-4 oz white wine
6 oz cognac
2 c fond brun
-
white wine
caramel
s&p
thyme
=Saute 1. well, add wine and cognac, reduce. Add stock, reduce. Finish with 3.
4 oz butter
12 pommes
-
2-4 oz white wine
6 oz cognac
2 c fond brun
-
white wine
caramel
s&p
thyme
=Saute 1. well, add wine and cognac, reduce. Add stock, reduce. Finish with 3.
