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Basic Sauces and How They Are Used
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In five pages this paper considers the history of various sauces and discusses how Demi glace, Veloute, Hollandaise, Tomato, and Espagnole sauces developed and are used. Seven sources are cited in the bibliography.
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Pages:
5
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Filename:RT13_SA137sce.rtf |
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Paper Title:
Basic Sauces and How They Are Used
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