1. If the juices are thin and plentiful, pour them into a skillet, add the cream and reduce over moderate heat until they reach a saucelike consistency. 2. If necessary, thin with a few teaspoons of water for a saucelike consistency. 3. Simmer until the liquid is reduced to a saucelike consistency. 4. Transfer the lamb to a cutting board and let it rest briefly while you reduce the cooking juices over high heat to a saucelike consistency. |
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