Meat and Sauce Recipe Steps for Pan Fry Puff Pastry
A fragmentary, instruction heavy text detailing tenderizing steak, browning, layering flour, cooking with water and stock, and making a thick creamy sauce. It includes spice measurements, parley, paprika, pepper, celery, nutmeg, and an egg crumb coating method. The passage ends with shaping portions and frying them to finish, served hot with parsley and sauces.
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