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New England Boiled Dinner
Book Information
The Professional Chef (8th Edition)
Page: 632
Ingredients
Bay Leaf
Béchamel Sauce (page 384)
Beef Tongue
Beet
Cabbage
Carrot
Corned Beef Brisket
Green Beans
Heavy Cream
Parsley Stem
Parsnip
Pearl Onion
Peppercorns
Potato
Prepared Horseradish
Rutabaga
Thyme
White Beef Stock (page 351)
Tags
Steaming and Submersion