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Jus de Volaille Lié (p. 382), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)
Recipes
Recipe
Source
Beef Tournedos Provençal
The Professional Chef (8th Edition)
Chicken Provençal
The Professional Chef (8th Edition)
Fines Herbes Sauce
The Professional Chef (8th Edition)