Yield: 1 servings
|2.00 cup||chicken stock|
|2.00 tablespoon||diced shallots|
|1.00 tablespoon||minced garlic|
|1.00 tablespoon||chopped mixed herbs|
|1||(such as parsley; thyme and rosemary)|
In a small saucepan combine all ingredients and bring to a boil over medium heat. Reduce heat to simmering and cook until reduced in half to about 1 cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-035 broadcast 03-04-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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