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ZINGARA SAUCE (Recipe)

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ZINGARA SAUCE (Recipe)



Prepare 2.5 dl demi-glace sauce, 2-tablespoons sieved tomato sauce, and a julienne comprising 1-tablespoon each of cooked ham, pickled tongue, and mushrooms cooked gently in butter, puls a little truffle (optional). Add the julienne to the demi-glace sauce and mix in the tomato sauce. Add a dash of paprika and keep hot in a Bain-Marie until ready to serve.


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