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Using Minced Meat

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Use lean meat with a light marbling of fat for best flavour and succulence. Minced meat is extremely versatile: it absorbs seasonings well and can be made into a variety of dishes from moussaka to meatballs. Try mincing your own meat and experiment with lamb, veal and pork.

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