THINLY SLICED BRUSSELS SPROUTS, PAN-COOKED IN CHICKEN BOUILLON WITH DEHYDRATED ONIONS, THEN 'SAUCED' WITH PAN 'JUICE', THICKENED TO A GRAVY WITH CORN STARCH & SPRINKLED WITH ITALIAN HERBED BREAD CRUMBS......

 

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IN THE KITCHEN AT SUNRISE, SUNDAY MORNING

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