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Poached Sole with Vegetable Julienne and Vin Blanc Sauce
Book Information
The Professional Chef (8th Edition)
Page: 622
Ingredients
Butter
Carrot
Chives
Dry White Wine
Fish Fumet (page 353)
Fish Velouté (page 383)
Flounder Fillet
Heavy Cream
Parsley
Red Pepper
Shallot
Shrimp
White Pepper
Yellow Squash
Zucchini
Tags
Steaming and Submersion