Jus lié à l'Estragon (Thickened Tarragon Gravy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre veal or poultry stock
- 50 grammes tarragon
- 30 grammes arrow-root or starch
Instructions
- Infuse 50 grammes of tarragon per litre in the veal or poultry stock.
- Pass through the muslin.
- Make the liaison with 30 grammes of arrow-root or starch.