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Choucroute
Book Information
The Professional Chef (8th Edition)
Page: 654
Ingredients
Bay Leaf
Beef Frankfurter
Carrot
Chicken Stock (page 351)
Dry White Wine
Garlic
Garlic Sausage
Granny Smith Apple
Homemade Sauerkraut (page 654)
Juniper Berries
Onion
Parsley Stem
Peppercorns
Potato
Rendered Goose Fat, Lard, or Vegetable Shortening
Slab Bacon
Smoked Pork Loin
Thyme
Tags
Braising and Stewing