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Examples
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(beurre de baratte demi-sel) 2 tablespoons olive oil
Pierre Gagnaire's Twist On French Cuisine Lisa Mogensen 2010
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(beurre de baratte demi-sel) 2 tablespoons olive oil
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Regarding the butter, I highly recommend using French salted butter: beurre demi-sel, my favourite being Jean-Yves Bordier’s, which uses fine salt crystals for a subtle yet distinctive taste.
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Regarding the butter, I highly recommend using French salted butter: beurre demi-sel, my favourite being Jean-Yves Bordier’s, which uses fine salt crystals for a subtle yet distinctive taste.
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