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4
Medium
By Liam Tomlin
Published 2005
Prepare the nage base: Place the cream into a heavy-based saucepan and over a low heat reduce it by half. Remove from the heat until ready to use.
Melt the butter in a heavy-based pan and add the shallots, garlic and thyme and sweat without colour. Pour the Noilly Prat and white wine onto the shallots and reduce until all the liquid has evaporated. Pour on the