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You can easily remove skins from shelled hazelnuts and then enrich their flavor by toasting. Spread the nuts in a single layer in a baking pan. Bake at 350° for 10 to 15 minutes or until the nuts are toasted and the skins begin to flake. Transfer nuts to a clean kitchen towel; rub against the towel to remove skins.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
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Meringue should be spread over hot, not cool, filling. The hot filling helps set the bottom of…
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