Easy Recipe Finder
Recipe Feeder
umet
white wine
vinegar white wine
shallot
parsley stems
roux
cream
butter
=4gal. fumet (mild) reduced to 2qts. Lier roux, add 2qts cream. Equal parts butter at service, finish with s&p, vinegar, sugar, glace of beef, glace of fish.
white wine
vinegar white wine
shallot
parsley stems
roux
cream
butter
=4gal. fumet (mild) reduced to 2qts. Lier roux, add 2qts cream. Equal parts butter at service, finish with s&p, vinegar, sugar, glace of beef, glace of fish.