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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

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2 fl oz (60 mL) bottled chili sauce or ketchup, 1 tbsp (15 mL) sweet pickle relish, 1 tbsp (15 mL) prepared horseradish, 2 tbsp (30 mL) minced shallot, 2 tbsp (30 mL) minced pimiento, 2 tbsp (30 mL) minced chives

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