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Bercy (Small Fish Velouté Sauce)
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On Cooking (5th Edition) |
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Cardinal (Small Fish Velouté Sauce)
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On Cooking (5th Edition) |
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Fillets of Sole Bonne Femme
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On Cooking (5th Edition) |
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New England-Style Clam Chowder
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On Cooking (5th Edition) |
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Normandy (Small Fish Velouté Sauce)
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On Cooking (5th Edition) |
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Poached Orange Roughy Fillets with White Wine, Tomato, and Basil Cream
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On Cooking (5th Edition) |
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Sautéed Halibut with Three-Color Peppers and Spanish Olives
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On Cooking (5th Edition) |
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Sesame Swordfish
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On Cooking (5th Edition) |