Food recipes
Stock
Stock
Ingredients:
2 cloves
11/4 cups
Directions:
white wine
1/2 tablespoon finely chopped parsley
Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then
add
gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.
23
Champagne Sauce
Simmer two cups Espagnole Sauce until reduced to one and one−half cups. Add two
tablespoons mushroom liquor, one−half cup champagne, and one tablespoon powdered sugar.
24
Tomato Sauce I (without Stock)
Ingredients:
2 cloves
11/4 cups
Directions:
white wine
1/2 tablespoon finely chopped parsley
Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then
add
gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.
23
Champagne Sauce
Simmer two cups Espagnole Sauce until reduced to one and one−half cups. Add two
tablespoons mushroom liquor, one−half cup champagne, and one tablespoon powdered sugar.
24
Tomato Sauce I (without Stock)
Printed from https://recipe.bluelayer.org/recipe/61805/stock