Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 52
PORT SAUCE
Оглавление· 1 teaspoon olive oil
· 20g butter
· 12–16 small round shallots, peeled and trimmed
· 100ml port or full-bodied red wine
· 250ml good dark beef or game stock
· ½ teaspoon cornflour, if needed
