Amy Vanderbilt's Complete Cookbook, 1961
15 minutes — 1 half cup | ||||||||||||||||||||
Ingredients
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InstructionsMelt butter in saucepan. Add scallions and the wine. Heat until scallions are transparent. Add parsley and chervil. Make about 1/2 cup. |
Amy Vanderbilt's Complete Cookbook, 1961
15 minutes — 1 half cup | ||||||||||||||||||||
Ingredients
| ||||||||||||||||||||
InstructionsMelt butter in saucepan. Add scallions and the wine. Heat until scallions are transparent. Add parsley and chervil. Make about 1/2 cup. |