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Arroser
AH roh zay
Appears in
Published 2010
(lit: to baste) the wetting of meat or fish with a liquid or fat during or after cooking.
© 2010 All rights reserved. Published by Le Cordon Bleu.
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Published 2010
(lit: to baste) the wetting of meat or fish with a liquid or fat during or after cooking.
© 2010 All rights reserved. Published by Le Cordon Bleu.