| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce11 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Chicken stock |
| 2 |
tb |
Diced shallots |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Chopped mixed herbs |
|
|
(such as parsley; thyme and rosemary) |
INSTRUCTIONS
In a small saucepan combine all ingredients and bring to a boil over medium
heat. Reduce heat to simmering and cook until reduced in half to about 1
cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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