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The secret of great restaurant recipes is often in the sauce or the braising juice. To make it easier for you to recreate these delights, we offer you stock made with patience and love by our kitchen team. Simmered for many hours to bring out a maximum of flavors and slowly reduced to the ideal texture for your sauces, it will become indispensable in many of your recipes.
Water, veal bone, onion, carrot, garlic, thyme
Rating : Curing : jours Quantity : Origin : Race : Portion(s) : Condition :
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