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

Boil 2 minced shallots in ¼ cup white wine until liquid is reduced to nothing. Stir in recipe of Velouté sauce. Flavor with 1