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	pan-broil; panbroil pan pan bagnat pan drippings pan-broil; panbroil Paris-Brest Parker House roll; Parkerhouse Parma ham Definition: To cook meats or fish quickly in a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings are poured off as they form. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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