Last night's project essentially was too learn to make and use a liaison to finish a sauce. So I made this recipe1, which uses somethng that sounds a bit like a Normandy sauce. Everything went buttery-creamy smoothly.
1. http://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-poulet-lancienne
The ingredients.
The liason.
1. http://www.marthastewart.com/925889/chicken-fricassee-fricassee-de-poulet-lancienne
No comments:
Post a Comment