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Suet Mousseline (Thick)
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 325
Ingredients
Beef Suet
Dry White Wine
Egg Yolk
Heavy Cream
Lemon Juice
Low-Acyl Gellan
Shallot
Beef Stock (page 6)
White Wine Vinegar
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