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3592 Lapereau en Gibelotte
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
The preparation of the Gibelotte is the same as that for the Civet de Lièvre except that the liquid used should be half red wine and half white stock.
For Gibelotte à la Menagère, the preparation is again the same, but includes an extra garnish of quarters of
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