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Marsala Sauce
Book Information
The Professional Chef (8th Edition)
Page: 575
Ingredients
Bay Leaf
Black Peppercorns
Butter
Dry Red Wine
Jus de Veau Lié (p. 382) or Demi-Glace (p. 383)
Marsala
Shallot
Thyme
This recipe is used in the following recipes:
Veal Scaloppine Marsala
Tags
Sautéeing