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Fundamental Elements of Cooking: Bordures

Borders

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By Louis Saulnier

Published 1914

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Borders are made with forcemeat or white paste, or noodle paste, or fried croûtons. Those made with forcemeat may be decorated with truffles, tongue, pistachios, white of eggs, etc. Those made with paste are shaped with fancy cutters dried and stuck together with yolk of eggs; when made of fried croûtons they are stuck together with meat glaze and dried.

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