Yield: 12 servings. 41⁄2 lb. veal brisket from breast Marinade: 3⁄4 cup soy sauce 1⁄4 cup chopped white onion 2 Tbsp. Tabasco® pepper sauce 1 Tbsp. minced fresh ginger Consomme: 1 lb. ground veal 5 cups sliced mushrooms 3 cups chopped white onion 8 large egg whites 2⁄3 cup minced fresh ginger 2⁄3 cup orange juice 2⁄3 cup soy sauce 1⁄3 cup minced garlic 11⁄2 tsp. pepper 5 quarts veal stock, chilled Smoking materials: 6 cups basmati rice 1 cup granulated sugar 3 cups shredded Monterey ...
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