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New England Shore Dinner
Book Information
The Professional Chef (8th Edition)
Page: 617
Ingredients
Bay Leaf
Butter
Chicken Stock (page 351)
Cod Fillet
Dried Thyme
Fresh Corn
Garlic
Leek
Littleneck or Cherrystone Clam
Lobster
Mussel
Onion
Parsley
Pearl Onion
Potato
Sea Scallop
Zucchini
Tags
Steaming and Submersion