Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 250 grams | Unsalted butter |
| 500 grams | Onglet |
| 200 grams | Shallots |
| 500 millilitres | Red wine |
| 500 millilitres | Veal stock |
| 1 bunch | Flat parsley |
| 4 larges | Waxy potatoes |
| 125 grams | Butter |
| 250 millilitres | Chicken stock |
FONDANT POTATOES
Fry onglet with the butter. Add shallots, then wine, then veal stock, finish with parsley and keep warm.
Make fondant potatoes with remaining ingredients and serve all.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.