Bonnefoy

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 4 minced shallots in ½ cup white wine until liquid is reduced to nothing. Add recipe of Velouté sauce. Simmer 10 minute