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Beef Tenderloin with Jus de Roti
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 212
Ingredients
160 Bloom Gelatin
Beef Marrow or Suet
Beef Tenderloin
Brown Beef Stock (page 10)
Caramel Color
Cellulose Gum
D-Ribose Powder
Fructose
Koji-Aij
Malic Acid
Tags
Thickeners