Sauce Blanche a l'Estragon

created by LordOmar
(thing) by LordOmar (1.9 y) (print)   (I like it!) Tue Jan 30 2001 at 18:52:49
From: The Thorough Good Cook

Sauces: 11. Blanche a l'Estragon

Boil a handful of tarragon in salt water for two minutes; cool it with cold water, drain it and chop it up. At the moment of serving put it into a Sauce Blanche (No. 10).
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