Jeni Wright, Eric Treuille, Le Cordon Bleu

Blanc

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A stock containing water, flour and lemon juice that is used to cook and preserve the colour of vegetables; most often used for globe artichokes.

© 1996 All rights reserved. Published by Le Cordon Bleu.