Jeni Wright, Eric Treuille, Le Cordon Bleu

Ballotine

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Meat, poultry or fish that has been boned, stuffed, rolled and tied in a bundle; usually poached or braised.

© 1996 All rights reserved. Published by Le Cordon Bleu.