Gourmet's pantry
Article Abstract:
Recipes are given for vegetable stock, white fish stock, pate brisee, and white veal stock. Instructions for rendering chicken fat, cleaning mussels, and roasting peppers are also provided.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
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Gourmet's pantry
Article Abstract:
Detailed instructions are given for clarifying butter and roasting peppers. Recipes are also given for a basic pastry dough for pie and a white fish stock that can be made three days ahead.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1995
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Comment about this article or add new information about this topic:
Gourmet's pantry
Article Abstract:
Instructions for preparing roast peppers and various kinds of stock are provided. They can be used as components of many other recipes. Stocks include white fish, demiglace and brown.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
User Contributions:
Comment about this article or add new information about this topic:
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