Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 150 ml chicken stock
  • 1 tbsp double cream
  • 50 g


Boil the stock in a small saucepan until about 6 tbsp is left. Add the cream. Bubble up again and swirl or whisk in the butter. Add a pinch of salt. Add the herbs if you wish.