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.