| 4 ounce fresh goat cheese |
1 oz |
$6.59 per 5 1/2 ounces
|
$1.20 |
| 1 Tbsp. minced fresh tarragon |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 1 Tbsp. minced fresh Italian parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 1 Tbsp. minced fresh chervil Freshly-grnd white pepper to taste Salt to taste |
3/4 teaspoon |
$3.70 per ounce
|
$0.06 |
| 4 tsp extra-virgin extra virgin olive oil more or possibly less |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 c. good California Chardonnay |
1/4 cup |
$0.39 per fluid ounce
|
$0.78 |
| 1 c. Chicken Stock (see recipe) |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 1/2 c. heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.24 |
| 4 Tbsp. unsalted butter - (2 ounce) |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| Total per Serving |
$2.65 |
| Total Recipe |
$10.58 |
Suggestions?