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Medium
Published 1992
Wash 3 oxtails and blanch them in boiling water. Cook in bouillon made with yesterday’s bones, adding 1 carrot, 1 parsley root, 1 parsnip, 1 celery root, 1 leek, and 1 seeded slice of lemon. Strain the bouillon.
Place 1 halved carrot, 1 onion, and