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Yield:
4 )
Ingredients:
Instructions:
Instructions: Melt the butter in a saucepan and sweat the shallots and garlic until cooked but not coloured.
Deglaze the pan with the wine and reduce by two thirds. Add the demi glace and reduce by half. Add the cream chives salt and pepper and bring to the boil. Leave to infuse then pass through a fine sieve. Add the lentils to the liquid and puree in the blender. Add the mustard and adjust the seasoning. Sprinkle with the tarragon. This makes a very thin puree Serves 4 Email this Recipe:
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