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Frozen Bouillon Cubes

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      Title: FROZEN BOUILLON CUBES
 Categories: Digest, Jan.
      Yield: 1 Servings
 
      2 c  Homade vegetable stock
    1/2 c  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 zip-lock bags in freezer.
  
  Posted by Michelle Dick  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
 
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