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2174 Nymphes a l’Aurore
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Trim the frogs’ legs well, poach them in white wine and allow to cool in the cooking liquid.
When cold, drain and dry them carefully with a clean cloth. Coat each with White Fish Chaud-froid Sauce which has been coloured by the addition of a little
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