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Old 05-19-2016, 17:07   #31
Team Sergeant
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Location: Phoenix, AZ
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Originally Posted by mark46th View Post
I have a demi glace made from beef bones to which I will add the espagnole. If I have time I will track down some veal stock. Thanks!!
I've made it dozens of times roasting veal bones, mirepoix and a sachet garni.
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