| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 250 |
g |
Unsalted butter |
| 500 |
g |
Onglet |
| 200 |
g |
Shallots |
| 500 |
ml |
Red wine |
| 500 |
ml |
Veal stock |
| 1 |
bn |
Flat parsley |
| 4 |
lg |
Waxy potatoes |
| 125 |
g |
Butter |
| 250 |
ml |
Chicken stock |
INSTRUCTIONS
FONDANT POTATOES
Fry onglet with the butter. Add shallots, then wine, then veal stock,
finish with parsley and keep warm.
Make fondant potatoes with remaining ingredients and serve all.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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