Notebook Paper Papillote in Cream Reduction

作り方

1. 1

   Blanch the notebook paper to fade the ink slightly and fold into papillote shapes

2. 2

   In a pot

3. 3

   warm milk

4. 4

   white wine

5. 5

   butter

6. 6

   thyme

7. 7

   and bay leaf

8. 8

   Add the paper papillotes gently and simmer over low heat for 10 minutes

9. 9

   Remove when softened and serve with the creamy sauce drizzled over

10. 10

    Finish with edible silver leaf and present on pure white porcelain