A guide to modern cookery by A. Escoffier

Escoffier, A. (Auguste), 1846-1935

Chapter 117: 3. +Shrimp Mousse+ with fillets of trout, decked with crayfish tails

Prev Next
Chapters

Chapter 117: 3. +Shrimp Mousse+ with fillets of trout, decked with crayfish tails

and capers.
2 words
PrevPrevious BookBack to Book Detail NextNext Chapter