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Boston Scrod with Cream, Capers, and Tomatoes
Book Information
The Professional Chef (8th Edition)
Page: 624
Ingredients
Butter
Capers
Dry White Wine
Fish Fumet (page 353)
Heavy Cream
Lemon Juice
Mushroom
Scrod Fillet
Shallot
Tomato
Tags
Steaming and Submersion