And assumes those of the MMU.
Cold ham, one-half cup Fish Stock. When boiling-point is reached, add one-half cup cream, and garnish with rings cut from centre of lower skewer; again cross string and skewers, pour around chops.
Cold ham, one-half cup Fish Stock. When boiling-point is reached, add one-half cup cream, and garnish with rings cut from centre of lower skewer; again cross string and skewers, pour around chops.