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4
ServingsMedium
By Richard Sax and Marie Simmons
Published 2000
This recipe is from the chef of Montrachet in New York City, a gifted woman whose food is at once light and earthy. It is a free, lightened adaptation of the delicious Alsatian dish, which is traditionally enriched with egg yolks and cream. Note how Debra has eliminated the egg yolks and cream entirely, using reduced stock as the liquid, and flavoring it with just a touch of bacon, aromatic vegetables, and a generous sprinkling of fresh tarragon.