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Alma Lach

Bonne Femme

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Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To recipe of Velouté add an additional ¼ cup crème fraîche and 1 tablespoon lemon juice

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