I know – not very summery. But tasty and comforting just the same. And, while it may not seem particularly French, the humble pot pie is based on some very classic French techniques. First, the sauce. It’s a traditional velouté, made by thinning blond roux with stock. Stir, simmer, season, strain if you’re fussy.
Next, you’ve got your mirepoix: Sauté in a little butter, season with salt and pepper, toss with fresh parsley (or thyme or sage).
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Croque-Camille 