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“赤裸々” 

vischyssoise

vischyssoise_a0142066_23523487.jpg

vichyssoise.

I do not use butter to the base of the charge of potatoes. Steamed unpeeled potatoes and baked unpeeled potatoes.

By saute the onions and celery there by the addition of potatoes and simmer with the addition of chiken broad.

to extend the finish base broad and milk. Gelato of butter and Parmigiano.

It finishes with pepper foam.

White gradetion.

by cainoya | 2015-08-23 23:13
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