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Veal Shoulder Poêlé
Book Information
The Professional Chef (8th Edition)
Page: 545
Ingredients
Basil
Bay Leaf
Brown Veal Stock (page 352)
Carrot
Celery
Clarified Butter
Cornstarch
Garlic
Marjoram
Onion
Rosemary
Slab Bacon or Smoked Ham
Thyme
Veal Shoulder
White Wine
Tags
Roasting and Baking