| Ingredients: Onion,
butter, Burgundy,
truffles, mushrooms, parsley, bay leaf, Espagnole
sauce, blond of veal, essence of fish, anchovy butter, crayfish or
lobster butter.
Preparation:
Cut up a small onion and
fry it in butter, add a glass of Burgundy,
some cuttings of mushrooms and truffles, a pinch of chopped parsley and
half a bay leaf. Reduce half.
In another saucepan put two
cups of Espagnole
sauce, one cup of veal stock, and a tablespoonful
of essence of fish, reduce
one-third and add it to the other saucepan, skim off all the grease, boil
for a few minutes, and pass through a sieve.
Then stir it over the fire,
and add half a teaspoonful of crayfish and half of anchovy butter.
|
Electronics
Bestsellers
