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@@@@@ Now You're Cooking! Export Format Fish Sauce, To Keep A Year none 24 anchovies; chopped 10 shallots; chopped 1 handful horseradish; scraped 4 blades mace 1 quart white wine 1 pint anchovy liquor 1 pint claret 12 cloves 12 whole peppercorns Chop twenty-four anchovies, bones and all, ten shallots..., a handful of scraped horse-radish, four blades of mace, 1 quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves and twelve peppercorns; boil them together until reduced to a quart; strain and bottle for use. Two spoonfuls will be sufficient for a pound of butter. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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