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Using ingredient recipe was requested by al malinauskas of thornhill

Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce

Pine Apple Inn & Bakehouse's Burgundy Shallot Sauce
  • 1994 recipe was requested by al malinauskas of thornhill
  • 149 main s
  • 25 th wedding anniversary last summer at the pine apple inn
  • 6 shallots
  • 4 sprigs thyme (fresh)
  • 2 butter (unsalted)
  • 1 clove garlic
  • 475 ml sauce
  • 475 ml good quality burgundy wine
  • 700 ml brown veal stock (reduced)
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