A guide to modern cookery by A. Escoffier

Escoffier, A. (Auguste), 1846-1935

Chapter 122: 8. +Volnay Mousse+ with fillets of trout, decked with anchovy fillets,

Prev Next
Chapters

Chapter 122: 8. +Volnay Mousse+ with fillets of trout, decked with anchovy fillets,

capers, and olives.
3 words
PrevPrevious BookBack to Book Detail NextNext Chapter