From: Chef Jose Enrique. Yield: 10 servings. as needed, veloute as needed, braised pork as needed, vegetables as needed, 3-2-1 pie dough (3 parts flour, 2 parts fat, 1 part water), made with bacon fat as needed, egg wash Veloute: 5 Tbsp. bacon fat ¾ cup flour 2 cups onion, small dice 5 cups stock ¼ cup heavy cream Vegetables: as needed, snap peas as needed, broccolini as needed, carrots as needed, spring onions as needed, celery as needed, ...

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