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SEAFOOD GRATIN (slightly modified from Ina Garten) 1 cup clam juice (I used homemade shrimp stock) 1 cup heavy cream ½ cup plus 3 tbsp. white wine divided (I used Sauvignon Blanc) 3 tbsp. tomato puree
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Document Date: 2015-06-01 10:41:55
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File Size: 31,34 KB
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French cuisine
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West African Recipes
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