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Buffet Froid
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Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
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Recipes
Contents
Homard en Gelée
Mayonnaise aux Fruits de Mer
Galantine de Volaille
Chaud-Froid de Jambon
Pâté de Foie de Volaille
Bifteck à la Tartare
Haricots Verts Vinaigrette
Fromages Assortis
Olives Cornichons
Crackers Toast Breads
© 1974 Alma Lach estate. All rights reserved.