1. how is the chicken skin removed for use in a galantine?
2. What is a gratin liver garnish? Why is it used?
3. How is the grinding and the processing of the meat for galantines different from that of the terrines we made last week?
NEED A PERFECT PAPER? PLACE YOUR FIRST ORDER AND SAVE 15% USING COUPON:
1. how is the chicken skin removed for use in a galantine?
2. What is a gratin liver garnish? Why is it used?
3. How is the grinding and the processing of the meat for galantines different from that of the terrines we made last week?
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