Advertisement
Sauces: Bercy (A)
Appears in
Published 1914
Chopped shallots tossed lightly in melted butter, moistened with white wine for fish stock, reduced and mixed with fish velouté and chopped parsley, finished with butter. (Special for fish).
Advertisement
Published 1914
Chopped shallots tossed lightly in melted butter, moistened with white wine for fish stock, reduced and mixed with fish velouté and chopped parsley, finished with butter. (Special for fish).