Recipe - Frozen Bouillon Cubes

2 cup Homade vegetable stock
One half cup Dry white wine, vermouth, or
Sherry
1 Bay leaf
2 Shallots, chopped

Combine all ingredients and simmer until reduced to 1 cup. Remove bay leaf
and shallots. Pour liquid into ice cube trays and freeze. After frozen,
store in ziplock bags in freezer.

Posted by Michelle Dick artemis to the Fatfree Digest [Volume 14 Issue
22] Jan. 22, 1995.
:This is a recipe adapted from Harriet Roth's _Deliciously Low_:

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip