FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
The Silver Spoon, Phaidon Press
Marsala Sauce (Salsa Al Marsala)
For smoked ham, kidneys or sauteed chicken fillets.
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/4 cups Chicken Stock
• 3 tablespoons Marsala
• 1 black truffle (optional), thinly sliced
• salt and pepper
Melt the butter in a pan and stir in the flour.
Cook, stirring constantly, until lightly browned.
Stir in the stock, a little at a time, and bring to a boil, stirring constantly.
Lower the heat and continue cooking until reduced by half.
Season to taste with salt and pepper.
Pour in the Marsala, bring to a boil and turn off the heat so that the wine's aroma is not lost.
If using, stir in the black truffle.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.