Le Guide culinaire: aide-mémoire de cuisine pratique

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E. Flammarion, 1948 - Cooking, French - 942 pages
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Contents

Pâtés chauds Timbales Tourtes et Volauvent 695 à
6
Galantines Pâtés Terrines Salades simples et composées
714
Viandes de boucherie Volaille Gibier 715 à
725
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