Ingredients Jump to Instructions ↓

  1. 1 cup white stock (made with chicken and veal)

  2. 1 tablespoon of chopped parsley, cress, and tarragon leaves, equal parts

  3. 1 tablespoon of lemon juice White roux sufficient to thicken

Instructions Jump to Ingredients ↑

  1. Instructions Put the stock in a saucepan and add the roux, stirring until it is thick. Put the herbs into boiling water, let them stand two or three minutes, drain on a towel, and mince them fine. Stir them into the stock; add a little white pepper and salt if needed. When very hot and ready to serve, add the strained lemon juice. Pour over fish or meat.


Send feedback