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Ratio Guide: Sauce aux Fines Herbs (Cream Sauce for Chicken)

This guide contains many standard and traditional recipes you will use at the Culinary Insitute of America. Please bookmark this page to use it as a quick reference.

Sauce aux Fines Herbs (Cream Sauce for Chicken)

Yield: Approx. 1 pint

Shallots, minced

1 tbsp

White wine

2 tbsp

Chicken glace 2 tbsp
Double cream (reduced from 0.5 cup heavy cream) 4 tbsp
Fines herbes 1 tbsp

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