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3914 Dindonneau Truffé
Truffled Young Turkey
Preparation info
- Difficulty
Complex
Appears in
Published 1903
Ingredients
1 kg 2¼ lb 250 g 9
Method
Cut the pork fat and foie gras into dice, pound finely together then add the peelings of the truffles. Soften over a gentle heat then pass through a fine sieve.
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