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500
Medium
By Liam Tomlin
Published 2005
Heat the vegetable oil in a heavy-based saucepan, add the chopped vegetables and sweat without colouring until softened. Add both the reduced chicken stock and white wine and bring to the boil. Pour in the reduced cream and bring back to the boil. Reduce the heat to a simmer. Add the Parmesan rind and cook for 25 minutes. Add the grated Parmesan and cook for a further 5–8 minutes until the sauc