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Add enough seafood fumet until rice is covered by about 3/4 of an inch of liquid, and stir until liquid deglazes the bits from the bottom of the pan.
If the fumet is being made in advance, let it cool to room temperature, then cover and refrigerate it until needed.
Producing and processing fruit fumet and concentrated fruit juice is a description of the project.
Turn fillets over, add mint leaves, fish fumet and butter.
Combine the reduced fumet , wine, pastis, and mussel liquid if using, in small heavy saucepan.
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