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Cream Of Shallots	Curry Butter -	Duck Stock - Master	Fish Fume - Great

In a saucepan, cook the shallots, white wine, oyster juice and lemon juice	Blend all of the ingredients in a food processor until smooth. Source:	Wash duck parts well and place them in a large stockpot. Add cold water to	* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme
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Hazelnut Praline	Lamb Stock - Master	Nantua Sauce -	Pastry Cream -

Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to	Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings	** Mirepoix is a mixture of diced onions, carrots, celery and leeks. Heat	Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour
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Red Wine Sauce -	Roast Beef Puree -	Salmon Mousse -	Veal Glaze - Master

** See recipes for Shallot Puree, and fish stock. In a saute pan, heat the	Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander,	Puree salmon filet in a food processor. Put the salmon into a stainless	VEAL stock 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR -- combination
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Keywords:
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