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Listen to native speakers pronounce “brown sauce” in real conversational contexts with synchronized timestamps and subtitles.
You knew that "almondine" meant almonds. A la Genevoise. If something was sauteed genevoise, it meant that there was going to be capers and lemon and croutons, and maybe a littlebit of brown sauce around the outside. Florentine was spinach.You had Thermador, Rockefeller, Veronique, and maybe that was about it.
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