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BROWN CHAUD-FROID SAUCE (For fish and game)

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BROWN CHAUD-FROID SAUCE (For fish and game)



Mix ½ litre demi-glace and ½ litre greatly reduced and clarified fish or game fumet (if must have the consistency of wobbly jelly). Gradually pour the hot mixture over 16 egg yolks and add 200 g butter, whisking all the time.


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