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Poached Sole Paupiettes Veronique
Book Information
The Professional Chef (8th Edition)
Page: 622
Ingredients
Butter
Dry White Wine
Fish Fumet (page 353)
Flounder Fillet
Green Seedless Grapes
Parsley Stem
Royal Glaçage (page 623)
Shallot
Sole Mousseline (page 621)
White Pepper
Tags
Steaming and Submersion