by Germaine Allegrina Sharretts | Jan 1, 2016 | ABCs
Print Les Fonds pour Consomme et Aspic Author: Germaine Recipe type: Stock for Consomme and Aspic Cuisine: French Serves: 2 Quarts For 2 quarts or about 2 liters. Ingredients 1 veal foot and bones 1 veal shank, boneless the backs and necks...
