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4. Pour cooking liquid into small saucepan.
Slowly whisk hot liquid into egg mixture.
Drain the liquid into a saucepan.
Transfer deglazing liquid into stockpot with bones.
Strain the liquid into a large bowl.
3. Spoon cherries with liquid into stemmed glasses.
Shake the pan to get the liquid into the crabs.
Gradually blend the liquid into the flour mixture.
Drain well, straining liquid into large measuring cup.
Slowly whisk the hot liquid into the egg yolks.
While whisking vigorously, slowly pour hot liquid into yolks.
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