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Sauce Blanche a l'Estragon
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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).
printable version
chaos
estragon
French Recipes
The Thorough Good Cook
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