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Lobster Bisque (Bisque de Homard)
Book Information
The Professional Chef (8th Edition)
Page: 440
Ingredients
Blond Roux
Brandy
Carrot
Cayenne
Celery
Dry White Wine
Fennel
Fish Stock (page 353)
Garlic
Heavy Cream
Italian Rice
Leek
Lemon Juice
Lobster
Olive Oil
Onion
Tarragon
Tomato Paste
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