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A meat cut made from the rib section of the loin. The cut is tied in a circle and roasted, ribs up, resembling a crown. Often, the center of the “crown” is filled with a stuffing. Pork, lamb and veal are favorite choices for a crown roast.
A French soured cream that is thicker and less sour than American sour cream. Creme fraiche is…
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A rich cream that ranges from 36-40% butterfat and doubles in volume when whipped. Often labeled…
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