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Poached Scallops with Tarragon Vinaigrette
Book Information
The Professional Chef (8th Edition)
Page: 1003
Ingredients
Arrowroot
Asparagus
Bay Scallop
Fish Stock (page 353)
Olive Oil
Shallot
Tarragon
Tarragon Vinegar
Tomato
White Wine
Tags
Hors d'Oeuvre and Appetizers