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Rémouillage (Fr)  1. The second cooking of a basic stock .  It is used in the preparation of meat extract.  the cooked chicken and game are added to the basic stock and a mirepoix.  The stock is then simmered for 5 hours. 

         2. Stockpot gravy

Raclette Ragout Ramekin Ramequin Rechauffer Reconstitute Reduction Reduire Releve Relever Remouillage Remoulade Revenir Rice Flour Risotto Rissole Roe Roquefort Rose Hips Rose Water Roumanian Sausage Roux Royal Rultespulse

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