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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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This is suitable for large amounts and for tough cuts such as neck or flank. It produces a smooth texture ideal for sausages or burgers. Cube the meat and feed small amounts at a time through the machine. Process a slice of bread at the end to ensure all the meat is pushed through.

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