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Farr (Whole Beast Butchery), chef and owner of 4505 Meats in San Francisco, and ??Battilana (senior editor, TastingTable.com) use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations, such as chicken and egg galantine, a whole deboned chicken stuffed with sausage, fava beans, and a hard-cooked egg.
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