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Pork Roast with Jus Lié
Book Information
The Professional Chef (8th Edition)
Page: 545
Ingredients
Bay Leaf
Brown Veal Stock (page 352)
Carrot
Celery
Dry White Wine
Garlic
Onion
Pork Loin Roast
Rosemary
Thyme
Tomato Paste
Tags
Roasting and Baking