The liquid resulting from mushroom cooking is added, after having reduced it, to the velouté sauce, it ligas with the yolks and cream and with trenched parsley and lemon juice.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make |
| 1/2 liter of |
The liquid resulting from mushroom cooking is added, after having reduced it, to the velouté sauce, it ligas with the yolks and cream and with trenched parsley and lemon juice.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make |
| 1/2 liter of |
