Labels:text | screenshot | display | font OCR: Espagnole : Spanish-style; similar to Creole in cookery since it often means the addition of tomatoes or tomato paste, onion and spicy seasonings. Eviscerate: To remove entrails from fowl or game. Fat : Butter, margarine, shortening, lard, oils, fat from fowl and meat. Filet Mignon : A piece of chicken, fish or meat from which bones have been removed, or which originally contained no bones. Flake : To break into small sections or pieces with a fork or spoon .
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