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 Chilean Meat Pie Recipe by foodlover | ifood.tv
creamed corn, consomme, pepper, oregano, cayenne pepper, olive, onion, eggs, salt, stock or broth
In food grinder, finely grind onion, meat, olives, hard-cooked eggs. Preheat oven to 375 F. Combine meat, oregano, 1/2 teaspoon salt, cayenne, undiluted bouillon. To corn, add eggs, 1/4 teaspoon sa...
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|  Glazed Cold Platter Recipe by chef.tim.lee | ifood.tv
tongue, consomme, olive, carrot, onion, eggs, beef, gelatin, madeira, water
GETTING READY 1. Take a saucepan and soften the gelatin by sprinkling it over cold water. MAKING 2. Cook gelatin over low heat, until it completely gets dissolved. 3. Remove from heat and add wine...
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 Jellied Tongue Mold Recipe by American.Eats | ifood.tv
tongue, consomme, olive, celery, cucumber, gelatin, lemon juice
Sprinkle gelatin on 1/2 cup cold water to soften. Place over low heat, stirring until dissolved. Remove from heat; blend in consomme and lemon juice. Chill until slightly thickened. Fold in diced ...
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| Liver Pate Mold Recipe by food.master | ifood.tv
liver pate, black olive, melba toast, consomme, peanut oil, sage, olive, spring onion, garlic, salt, crackers, gelatin
Bring 1 1/2 cans of consomme to boil. Add seasoning and the finely chopped onions. Soften gelatin in the other 1/2 can of consomme and add to hot consomme. Let cool. Oil ring mold very lightly wit...
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