Duxelles aux Fines Herbes

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 minced parsley and chives to the cooked Duxelles, or to the Duxelles à la Crème. Serve with omelettes<