May 2013: Recipes

Click through a Snapshots of all the recipes for the May 2013 issue.

Mushroom Medley: Pan-Fried Chicken Liver & Shallots with Morel Mushroom Sherry Velouté

Velouté is one of the five "mother" sauces of French cuisine. The sauce is made with a light stock and a blond roux. Try it out with this recipe, which also features sherry wine, morel mushrooms and chicken liver.

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