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RED WINE SAUCE (Recipe)

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RED WINE SAUCE (Recipe)



Select the fish of your choice and cook it in 1.5 dl mirepoix cooked in butter, 5 dl red wine, 1 clove of garlic, and some mushrooms skins. Remove the fish, and then reduce the liquid by one-third. Thicken with kneaded butter; add a few drops of anchovy essence, season with a pinch of cayenne, and strain.

This is suitable sauce for stuffed, hard-boiled, or poached eggs.


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