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14–16
Servings, Possibly 3–4 MealsMedium
Published 1990
Heat the oil in a frying pan and sear the meats on all sides, or place them in a roasting tin, turn in the oil and leave in a very hot oven for about 40 minutes or till well browned. Pour off excess fat and swill out (déglacé) the frying pan or roasting tin with some water or wine, scraping to remove all the pan juices which should be added