|1 cup||Beef or chicken stock (boullion cubes WON'T do!)|
|¼ cup||White dry wine (even cooking sherry)|
|1 pinch||(generous) mixed herbs|
|¼ cup||Double cream|
Heat stock and herbs and bring to boil. Add wine, quickly bring to boil and immediately lower flame. Add cream, stirring constantly for about 2 mins.
Nice with croutons or toast. Serves 2.
Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: paradise@...
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