|
Butter |
to coat pan |
|
Shallots |
0.5 tsp |
| White wine | 1 fl oz |
| Stock | 1 - 2 fl oz |
| Velouté (medium nappé) | 2 fl oz |
| Cream | 2 fl oz |
| Lemon juice | to taste |
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu