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Jus d'Agneau Lié
Book Information
The Professional Chef (8th Edition)
Page: 382
Ingredients
Arrowroot or Cornstarch
Bay Leaf
Brown Lamb Stock (page 352)
Carrot
Celery
Lamb Trim
Onion
Parsley Stem
Peppercorns
Thyme
Tomato Purée
Vegetable Oil
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Sauces