The Art of French Cookery

The Art of French Cookery

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If it is to be seasoned, with herbs ; put in parsley and small onions hashed fine, and a little pepper. Omelet aamp; VAggyzina. Omelette a la Cilestine. Make four omelets each of three eggs, the thinnest possible : slide them upon a table, and coveranbsp;...

Title:The Art of French Cookery
Author:Antoine B. Beauvilliers
Publisher: - 1827


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