Blood sausages are featured in the appetizer round; the chefs attempt ambitious entrées when given a caramelized pudding and a pork product; and decadent desserts are created with a fat and a dough.
Blood sausages are featured in the appetizer round; the chefs attempt ambitious entrées when given a caramelized pudding and a pork product; and decadent desserts are created with a fat and a dough.
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