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Louis Saulnier
Garnitures:
Parisienne
For Entrées (b)
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Appears in
#95
Le Répertoire de la Cuisine
By
Louis Saulnier
Published
1914
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Recipes
Contents
Artichoke bottoms garnished with short julienne of tongue, mush’rooms and truffles cohered with velouté, glazed. Parisienne potatoes.
