You can follow this same great recipe using the strained cooking liquid from any braised meat, chicken or fish dish for added flavor. I made a veloute sauce today using the liquid from a beef blade roast braised in red wine and beef stock with aromatics and herbs. Perhaps not a textbook veloute but delicious plus you get to use that wonderful liquid you worked hard to make.
Le Grand Colbert Chicken Recipe
Download: https://shoxet.com/2vBrPW
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