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Distinctive by the brown crusted topping formed by broiling a casserole in a shallow, oven-proof dish. The crust is typically created from cheese, eggs or breadcrumbs.
French dish prepared by dredging fish in flour and pan-frying in clarified butter. After the fish is removed, lemon and parsley are added to the liquid and reduced into a brown sauce.
Whole or pieces of fruit cooked in a sugar syrup, sometimes with spices mixed within. Originally a dessert dish, but also used as a topping.
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