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By Auguste Escoffier
Cut 125 g (4½ oz) red of carrot, 125 g (4½ oz) onion, 50 g (2 oz) celery and 100 g (3½ oz) raw ham all into thin Paysanne; add 1 bayleaf and a sprig of thyme. Stew together in a little butter and deglaze with a little white wine.
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