58 Jus lié à l’Estragon

Thickened Gravy, tarragon flavoured

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Infuse 50 g (2 oz) tarragon in 1 litre ( pt or U.S. cups) of brown veal or chicken stock. Pass through a fine strainer and thicken with 30 g (1 oz) arrowroot or fecula diluted with a little water.

This sauce is used to accompany noisettes of white meat, suprêmes of chicken etc.

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