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Truite: Bleu
Appears in
Published 1914
Trout poached in boiling water with salt and vinegar, served on serviette with plain boiled potatoes and parsley sprigs, Hollandaise sauce and melted butter.
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Published 1914
Trout poached in boiling water with salt and vinegar, served on serviette with plain boiled potatoes and parsley sprigs, Hollandaise sauce and melted butter.