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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Mix all together, pour over claws and serve.
Ingredients:
1 Cup(s) Shallot -- finely chopped
1/2 Cup(s) Vinegar
1/4 Cup(s) Celery, rib, chopped
1 Teaspoon(s) Cloves of garlic (4-10)
3/4 Teaspoon(s) Cloves of Garlic, unpeeled
3/4 Teaspoon(s) Sprig fresh thyme
1 Cup(s) Burgundy
1 Cup(s) Celery
1 Cup(s) Scallions |
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