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A savory meal which is created by chiseling a frozen pot pie into chunks and then heating it in a pot on the stove. Best if a portion is eaten directly from the pot and the rest is left (lidless) overnight to form a slight crust. Once [the crust] has formed, it may be [picked off] with a raspoon. (A raspoon is a spoon with sharpened edges.) After picking off the crust, the raspoon should be disposed of along with the crust. The savory gouche must be consumed [momentarily] before a second crust forms.
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