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75 ml vinegar
2 shallots
-
60 ml port
120 g butter
tomato concassee’ & chervil
=Reduce 1. to third, add port & bring to boil, finish. For bass, ect
2 shallots
-
60 ml port
120 g butter
tomato concassee’ & chervil
=Reduce 1. to third, add port & bring to boil, finish. For bass, ect
