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Top with the bread-crumb mixture, then the sliced onion.
Dip the fillets first in the egg mixture, then the flour, shaking off excess.
Lightly fold in the flour and cocoa mixture, then the ground almonds.
Coat the curds in the follow order: first the flour mixture, then the egg, then the bread crumbs.
3 After the yeast has been activated, add the almond essence to the mixture, then the flour and mix gently until the dough begins to come together.
6. Place the pheasant breasts skin side up on hot serving plates and top each with half the mushroom mixture, then the sauce.
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While whisking, slowly pour the hot cream into the yolk mixture, then return the mixture back to the pot.
Stir the coriander into the mixture, then fill the cones.
Grate the carrots into the mixture, then add the lemon juice.
Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
Whisk several ladles of the milk mixture into the yolk mixture, then whisk the yolk mixture back into the milk.
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CEO of Professional Science Editing for Scientists @ prosciediting.com