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441 Garnish à la Péruvienne
For Tournedos and other Items of Food
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Peel some oxalis and cut the bottoms straight so that they will stand upright; hollow them out to form cases and fill with a finely chopped mixture comprised of two-thirds raw chicken, one- third raw ham and the chopped pulp removed from the oxalis; according to the type o
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