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Old 11-22-2009, 12:31 PM   #11
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Yes, it works. Using only bones does create flavor, roast them. The ground meat, egg whites and mirepoix create what's called a "raft," trapping the impurities. Like I said before, it's not hard at all.
My book is the Gisselin (sp? not at hand right now) Professional Cooking. (with the Cordon Bleu logo at the top)
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