| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Beef or chicken stock (boullion cubes WON'T do!) |
| 1/4 | c | White dry wine (even cooking sherry) |
| 1 | pn | (generous) mixed herbs |
| 1/4 | c | Double cream |
INSTRUCTIONS
Heat stock and herbs and bring to boil. Add wine, quickly bring to boil and immediately lower flame. Add cream, stirring constantly for about 2 mins. Nice with croutons or toast. Serves 2. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: paradise@math.tau.ac.il
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