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Recipe by: meerten
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See below ingredients and instructions of the recipe
1 x Use with sturgeon stroganoff
1/2 c Lard or beef fat
1/2 c Flour
8 c Brown stock
1 ts Thyme leaves
3 tb Tomato paste
1/3 c Onion-chopped
1/3 c Carrot; chopped
1/3 c Celery-chopped
1 ea Bay leaf; crushed
2 ea Parsley sprigs
1 x Salt pepper
Fat grams per serving: Approx. Cook Time: 02:00 Melt
lard in saucepan. Add flour blend well, cooking until flour has
turned hazelnut color. Add 6 cups Brown Stock, blend well, simmer for
4 hrs. Make a mirepoix by combining thyme,tom- ato paste, onion,
carrot, celery, bay leaf parsley. Add to sauce w/ remaining 2 cups
of stock bring to boil. Allow to simmer 2 more hours, or until
reduced to 4 cups. Strain. Knorr Swill Demi-Glace may be substituted
for stock. This dish may be adapted to sturgeon. This should be
served w/ rice.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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