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Techniques
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Recipes by Technique
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Fry
Sauté
Terrine of Poultry Liver
Cà Nuong (Grilled Eggplant with Garlic and Scallions)
Chanterelle Soup
Árbol Chile Sauce
Roasted Cod with Chanterelles
Sausages with Vegetables
Skate Cooked in Clarified Butter with a Brunoise of Fruit and Vegetables in Vinegar Sauce
Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit
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Sorrel Sauce
By
SAVEUR EDITORS
Sorrel Frittata
Squash Gnocchi with Meat Sauce
Empanadas
Salt Cod Hash
Lamb with Olives
Braised Beef Brisket with Pickled Walnuts
Armando’s Braised Rabbit
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