Ingredients:
- 4 lit brown sauce or espagnole
- 4 lit basic brown stock
- combine sauce and stock in saucepan ... simmer till reduce by half
- strain ... cover to prevnt skin forming
- keep hot in bain marie ... or cool in cold water bath for later use
... my personal learning e-notes for easy reference ... on how to make chicken, beef, lamb, pork, fish, seafood, vegetable ... stock, soup, sauce recipes ... from cooking classes, lessons, courses, schools, books, margazines, videos ...
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