Jeni Wright, Eric Treuille, Le Cordon Bleu

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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 mixture of egg yolk and cream used to thicken sauces, soups and stews. Always added off the heat just before serving to prevent curdling.

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