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Red Pepper Mousse in Endive
Book Information
The Professional Chef (8th Edition)
Page: 987
Ingredients
Belgian Endive
Chicken Stock (page 351)
Garlic
Heavy Cream
Onion
Powdered Gelatin
Red Pepper
Saffron
Tomato Paste
Vegetable Oil
White Pepper
White Wine
Tags
Hors d'Oeuvre and Appetizers