Course : Desserts
Serves: 60
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1 gallon brown sauce
1 gallon brown stock

Preparation / Directions:

combine the sauce and stock in a large saucepot, over a moderate flame heat to a boil, reduce heat, and simmer until reduced by half strain through a chinois cover to prevent skin formation keep hot in a bain marie or cool quickly in ice or a water bath and chill serve hot or warm


Nutritional Information:

20 Calories (kcal); trace Total Fat; (20% calories from fat); 1g Protein; 3g Carbohydrate; 1mg Cholesterol; 287mg Sodium

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