Making Gravy

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

In France the juices (jus) from the tin are served with the bird; here they are thickened to make gravy.

Ingredients

Method

Remove the bird from the tin and pour off all but about 1 tbsp fat. Pul Lhe Lin over a low heat, sprinkle in