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MessagePosté le: Ven 7 Juil - 22:12 (2017)    Sujet du message: THE GASTRONOMIC COOKING Répondre en citant


THE GASTRONOMIC COOKING
by Donald Briggs
rating: ( reviews)


>>>DOWNLOAD BOOK THE GASTRONOMIC COOKING
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Cut the cucumbers in pieces and stew them as above (No. 103), put all
the trimmings, and some of the worst-shaped pieces into a stewpan with
an ounce of butter and half a spoonful of chopped onions, pass them over
a moderate fire twelve minutes, add three tablespoonfuls of veal stock
(No. 7), and let them simmer until quite tender; then put a
tablespoonful of flour, mix it well, add four more of stock, and six
ditto of bechamel sauce (No. 7), season with half a teaspoonful of
sugar, a quarter ditto of salt, and a little pepper, rub it through a
tammie.


Details:
rank: #56,443
price: $20.00
bound: 1450 pages
publisher:
lang: English
asin: B071LMF6VY
isbn:
weight:
filesize: 4061 KB



THE GASTRONOMIC COOKING Donald Briggs
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