Pub date
2007-09-18
Seafood, Cornish Hen, and Walnut Veloute
Source:Visual Editor:Alex Read:
Seafood, Cornish Hen, and Walnut Veloute
Step 3:
Step 3:
Combine 2 tbsp of the Dijon mustard with the sweet vermouth and a few pinches of nutmeg.
Step 4:
Brush the breasts with the mixture and top with paprika, seasoning salt, and freshly ground pepper. Let refrigerate.
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