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| INGREDIENTES DE LA SALSA PARISINA A BASE DE VELOUTÉ |
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| ELABORACIÓN DE LA SALSA VELOUTÉ |
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Mezclar las setas bien picaditas con la velouté preparada con caldo de pollo, durante la cocción. Pasar por el colador, añadir la nata y cocer durante unos minutos. Completa con unas gotas de zumo de limón. Viene bien para acompañar a todo tipo de carnes de aves. |
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Daniel P. @ 21:54 | comentarios (0) | Links Permanentes
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