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Book Information

The Professional Chef (8th Edition)
Page: 585

Ingredients

All-Purpose Flour
Brandy
Cilantro
Coconut
Fresh Ginger
Garlic
Heavy Cream
Jalapeño
Monkfish
Olive Oil
Onion
Peanuts
Shellfish, Fish, or Chicken Stock
Shrimp
Tomato
Tomato Paste
White Roux
White Wine

Tags

Sautéeing