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cream and egg yolks
made from milk and white roux
stock made by simmering poultry, beef, veal, or game bones that have been browned first
A bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf, tied together
A rich, lightly reduced stock used as a sauce for roasted meats
A flavorful liquid made by gently simmering bones and/or vegetables
Which kind of soup is thickened by the starch of the main ingredient
frozen stock can be held
a bechamel
A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish