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Fines Herbes Sauce
Book Information
The Professional Chef (8th Edition)
Page: 573
Ingredients
Clarified Butter
Dry White Wine
Fines Herbes (page 463)
Heavy Cream
Jus de Volaille Lié (p. 382), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)
Shallot
This recipe is used in the following recipes:
Sautéed Chicken with Fines Herbes Sauce
Tags
Sautéeing