Browse Recipes Browse Recipes By:
                             Recipes by Cuisine

    Cuisine
     __________________________________________________________________
--

     1 tablespoon vegetable oil

     ½ cup finely chopped onions

--
   to a plate.
   6. Add the onions to the fat remaining in the casserole and cook for
   about 5 minutes, stirring frequently until they are soft and
--
   9. Strain the braising liquid through a fine sieve set over a small
   heavy saucepan, pressing down hard on the onions with the back of a
   spoon to extract all their juices before discar,ding the pulp.
   10. Add the cream and, stirring frequently, cook the sauce over
   moderate heat until it thickens slightly and is reduced to about 1 cup.
--
                   This recipe is also available in:
                  Cuisine » Americas » United States
                  Main Ingredient » Meat & Poultry » Quail
                  Main Ingredient » Fruits » Lemon
                  Main Ingredient » Condiments » Wine
                  Dish » Main Course
--
                              Our partner:
                      All-Fish-Seafood-Recipes.com

--

         Sieve - is food preparation utensil for mashing vegetables.