Читать книгу How to Cook Fish - Reed Myrtle - Страница 117
VENETIENNE SAUCE—II
ОглавлениеAdd minced parsley, tarragon vinegar, grated nutmeg, and a tablespoonful of butter to Allemande Sauce.
Add minced parsley, tarragon vinegar, grated nutmeg, and a tablespoonful of butter to Allemande Sauce.
