Ciboulette

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add 3 tablespoons minced chives and 2 tablespoons whipping cream to basic sauce. Finish with liaison. For poultry, eggs and vegetables.