Sunday 6 October
The chicken that we used for legs
yesterday got used for breasts today.
They were patted with dry tarragon and sautéed, then braised in wine,
and coated in luscious sorrel cream sauce, like our version of the Troisgros brothers' sauce.
The vegetable accompaniment was our
own garden fennel braised in wine, which turned out strangely (but nicely)
lemony.
No comments:
Post a Comment