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French Scrambled Eggs
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 240
Ingredients
Beech (Hon Shimeji) Mushroom
Butter
Crème Fraîche
Egg White
Egg Yolk
Milk
Mushroom Jus (page 37)
Pancetta
Scallion
Tags
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