They cut their ravings in half and skip a few minutes with butter, without taking color. They are reserved in a hot place and covered with the sauce.
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| Ingredients to make saffron ragout: |
| 20 Fresh scolds a butter nut for saffron sauce 1 gr. from saffron 1/4 of L. of Nat |
Ingredients to make saffron ragout:
2. In the pan where the ravings have been sauteed the three dry cava drinks, the liquid cream and the saffron.
3. They are reduced until a creamy sauce is obtained and finally salt and a few drops of lemon are added.
4. This dish is served with sauteed or spinach beans in branch.
