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Brown Lamb Stock
Book Information
The Professional Chef (8th Edition)
Page: 352
Ingredients
Bay Leaf
Carrot
Celery
Lamb Bones
Mint, Juniper Berries, Cumin Seeds, Caraway Seeds, or Rosemary
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Paste
Vegetable Oil
This recipe is used in the following recipes:
Jus d'Agneau Lié
Tags
Stocks