Deuxieme Partie Les Volailles, Le Gibier Salaisons de Porc Les Sauces et Les Jus

Deuxieme Partie: Les Volailles, le Gibier, Salaisons de Porc, les Sauces et les Jus est un livre de cuisine publié en 1907. L'auteur y donne des recettes pour préparer des plats à base de volaille, de gibier, de porc, de sauces et de jus.

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