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Seafood Presentations for the Cold Buffet
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
A platter presentation of cold fish or shellfish is frequently planned as the centerpiece of a cold buffet. Many such buffet items are enhanced with aspic, chaud-froid, or mayonnaise collée, covered in Chapter 16.
© 2010 All rights reserved. Published by Wiley.
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