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Corn Crêpes with Asparagus Tips and Smoked Salmon
Book Information
The Professional Chef (8th Edition)
Page: 1022
Ingredients
All-Purpose Flour
Asparagus
Bell Pepper
Chives
Cilantro
Corn
Egg
Hollandaise Sauce (page 386)
Milk
Parsley
Smoked Salmon
Vegetable Oil
White Wine Vinaigrette (page 929)
Tags
Hors d'Oeuvre and Appetizers