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Slow cooked egg, asparagus veloute, Parmesan crumble, sorrel taught by Chef Paul Liebrandt of Corton during New York Culinary Experience weekend.

Slow cooked egg, asparagus veloute, Parmesan crumble, sorrel taught by Chef Paul Liebrandt of Corton during New York Culinary Experience weekend.

163567 submitted by wanderingeater

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