The French Cook

The French Cook

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Next try the farce in boiling hot water ; and if too thin, you add the yolk of an egg. When the farce is in perfection, take half of it and put into it some chopped parsley. Let the whole cool, in order to roll it of the size of the yolk of an egg; poach it inanbsp;...

Title:The French Cook
Author:Louis Eustache Ude
Publisher: - 1822


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