(thing) by LordOmar Tue Jan 30 2001 at 18:52:49
From: The Thorough Good Cook

Sauces: 11. Blanche a l'Estragon

Boil a handful of tarragon in salt water for two minutes; cool it with cold water, drain it and chop it up. At the moment of serving put it into a Sauce Blanche (No. 10).
I like it!

Log in or register to write something here or to contact authors.