chef student
Raaka-aineet
| 2 cup | Espagnole sauce, hot |
| 2 cup | Brown sauce, hot (suom. lihalientä) |
| 1 | bouquet garni |
Jaa resepti
Ohje
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.
