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Cuisine: AmericanMain Ingredient:
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1. reduce the brown stock by 1/3. 2. add sauce espagnole, reduce again down to 1 quart, skim the surface as needed. 3. strain through a cheesecloth. NOTES : YIELDS: 1 QUART; 1 LITER Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 537 by CuisineArt
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