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Leeks
Cream and leeks veal stock creamy sauce
Author:
Les Cultures de chez nous
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Preparation
5
Baking
15
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of butter
30 ml (2 tablespoons) of oil
30 ml (2 tablespoons) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of white wine
500 ml (2 cups) of veal stock
125 ml (1/2 cup) of cooking cream
Salt and pepper up to taste
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Cream and leeks veal stock creamy sauce
From
Oct 07
to
Jan 01
Preparation
Melt butter with oil. Fry sliced leeks until coloration begins. Deglaze with white wine. Reduce of an half.
Add veal stock. Reduce until desired consistency. Reduce heat of an half with cream. Season up to taste.
Chef's notes
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