Free Recipes Archive
Sachet: 1/2 bay leaf 2 parsley stems (no leaves) 1/8 teaspoon dried thyme leaves 1 clove garlic 1 piece of cheesecloth, cut into a 6-inch square 1 piece of butcher’s twine, cut 12 inches long 1 small onion, peeled 1 Read More …
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of Read More …
1/2 cup veal or beef drippings 1 cup mirepoix 1/2 cup flour 10 black peppercorns 2 cups drained peeled tomatoes or tomato puree 1/2 cup coarsely chopped parsley 8 cups beef stock Cook mirepoix in drippings until it begins to Read More …