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Louis Saulnier
Fundamental Elements of Cooking
:
Farce de Canard à la Rouennaise
Stuffing for Duckling à la Rouennaise
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Appears in
#95
Le Répertoire de la Cuisine
By
Louis Saulnier
Published
1914
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Recipes
Contents
Chopped onions tossed in butter, add the ducks’ livers, salt, pepper, spices.
