LCB Notes

My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.
A link back to Will's Eats.

Tuesday, July 26, 2005

#2 Le Fonds de Base (part 1)

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Fond de Veau Brun (Brown Veal Stock)
Fumet de Poisson (Fish Stock)
Sauce Bercy (White Wine Sauce)

Recipe: Merlan Bercy (whiting, pescadilla)

posted by willson @ 21:51

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