A guide to modern cookery by A. Escoffier

Escoffier, A. (Auguste), 1846-1935

Chapter 115: 1. +Crayfish Mousse+ with fillets of trout, decked with crayfish tails

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Chapter 115: 1. +Crayfish Mousse+ with fillets of trout, decked with crayfish tails

and tarragon leaves.
3 words
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