Jeni Wright, Eric Treuille, Le Cordon Bleu

Brunoise

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

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Finely diced carrot, celery, leek or courgette, used singly or together as the classic garnish for consommé.

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