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Jus de Veau Lié
Book Information
The Professional Chef (8th Edition)
Page: 382
Ingredients
Arrowroot or Cornstarch
Bay Leaf
Brown Veal Stock (page 352)
Carrot
Celery
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Purée
Veal Trim
Vegetable Oil
This recipe is used in the following recipes:
Beef Goulash
Milanese Sauce
Pork Goulash
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