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Pork Tenderloin Roulade
Book Information
The Professional Chef (8th Edition)
Page: 1035
Ingredients
Chicken Breast
Egg White
Fresh Ginger
Garlic
Glace de Volaille or Viande
Heavy Cream
Meat Brine (page 1036)
Mushroom
Parsley
Pork Tenderloin
Sesame Seeds
Sherry
Star Anise Pod
Szechwan Peppercorns
Tags
Charcuterie and Garde Manger