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Œufs: Boulangère
Appears in
Published 1914
Small roll cut in half and scooped, filled with dice of egg cohered with Béchamel sauce sprinkled with cheese and chopped hard yolk of egg, chopped parsley.
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Published 1914
Small roll cut in half and scooped, filled with dice of egg cohered with Béchamel sauce sprinkled with cheese and chopped hard yolk of egg, chopped parsley.