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Pot-au-feu

Book Information

Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 14

Ingredients

Bay Leaf
Carrot
Clove
Ground Short Rib Meat
Madeira
Onion
Oxtail
Turnip
Vegetable Stock  (page 6)
Beef Stock  (page 6)

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