Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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@...