Easy Recipe Finder
Recipe Feeder
2# chicken
85g. leek white-lames fin
40g. shallots-lames fin
3 whites
1.5tsp salt
0.25tsp pepper white
0.15tsp nutmeg
-
2.5c. cream
—
2c. spinach
2c. basil frais
-
0.75 c. cream
=puree’ 1., add 2. Puree’ 3., add 4. Layer the two mixes in terrine, cook in bain marie. Leefs give good flavor
85g. leek white-lames fin
40g. shallots-lames fin
3 whites
1.5tsp salt
0.25tsp pepper white
0.15tsp nutmeg
-
2.5c. cream
—
2c. spinach
2c. basil frais
-
0.75 c. cream
=puree’ 1., add 2. Puree’ 3., add 4. Layer the two mixes in terrine, cook in bain marie. Leefs give good flavor