| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1/2 |
c |
Dry vermouth |
|
|
OR dry white wine |
| 4 |
|
Garlic cloves |
|
|
Parsley sprigs |
|
|
OR dill sprigs |
|
|
Black pepper |
INSTRUCTIONS
1. Place water, vermouth or wine, garlic cloves (bruise slightly for
stronger flavor), parsley or dill and black pepper into a medium saucepan.
Simmer gently for 10-12 minutes. 2. Add the ingredients to be poached.
Cover saucepan and simmer over low heat until done. Follow recipe
directions for food item you are poaching to gauge cooking times.
Yield: About 4 cups stock.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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