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Beef Consommé

Book Information

The Professional Chef (8th Edition)
Page: 429

Ingredients

Allspice Berries
Bay Leaf
Carrot
Celery
Clove
Egg White
Ground Beef
Onion
Parsley Stem
Peppercorns
Thyme
Tomato
White Beef Stock  (page 351)

Tags

Soups