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Louis Saulnier
Cepes, Morilles, Oronges
:
Bordelaise
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Appears in
#95
Le Répertoire de la Cuisine
By
Louis Saulnier
Published
1914
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Recipes
Contents
Scallop the cèpes, toss in boiling oil, salt and pepper, add chopped shallots and parsley, lemon juice added.
