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January 2019

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Teriyaki Potatoes

Teriyaki Potatoes Recipe
1 1/2 lb Tiny new potatoes (about 10) or medium red potatoes 5) 1 tb Margarine or butter, cut I...

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Cream Of Shallots Sauce Great Chefs Recipe

Cream Of Shallots Sauce Great Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Shallots Sauce Great Chefs recipe  PDF


8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste) Pepper (to taste) Oyster juice, from the shucked oysters In a saucepan, cook the shallots, white wine, oyster juice and lemon juice until all of the liquid has evaporated. Add the cream and bring to a strong boil, whisking constantly. Whip in the small pieces of butter until melted. Remove from heat. Season to taste with salt and pepper. Strain through fine sieve into another pan and keep warm. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Ma Schacher, Le Coquelicot, Ross, Marin County, CA

Cream Of Shallots Sauce Great Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
692 people have voted
Last Reviewed on 2019-01-21



Monday, Jan 21 2019 Download & Print Cream Of Shallots Sauce Great Chefs recipe  PDF   Basic recipes RSS   New

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1 pound fiddleheads 1 cup Bisquick baking mi 1 cup milk 2 each eggs 1/2 teaspoon salt 1 cup shredded cheddar cheese Heat oven to 325 F. Butter 1 1/2 L casserole dish. Beat baking mi , milk, eggs and salt with hand beater until smooth. Stir in fiddleheads and cheese. Pour into baking dish and bake about 1 hour, until knife inserted between center and edge comes out clean. ...

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