New Orleans restaurant recipe using potato, brandy, and leeks. Serves six to eight.
Chicken stock with milk, flour, cayenne, and green onions. Serves eight.
Combines corn flour with wine vinegar and vegetable stock. Serves four.
Uses cayenne, flour, cream, shallots, and chicken broth.
Rice flour with sherry, shallots, and chicken stock. Serves six.
Chicken broth with green onions and dill. Serves four.
Combines flour, milk, cream, celery, and sherry. Serves eight.
Contains heavy cream, fennel, garlic, and white wine. Serves four.