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Carpe: Royale
Appears in
Published 1914
In fillets, skin, cut in collops, poach in white wine and fish stock, dress in a circle, fill centre with Royale, garnish, coat with Normande sauce, decorate with slices of truffles.
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Published 1914
In fillets, skin, cut in collops, poach in white wine and fish stock, dress in a circle, fill centre with Royale, garnish, coat with Normande sauce, decorate with slices of truffles.