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Le vrai cuisinier françois … le maître d’hôtel et le grand ecuyer-tranchant

François Pierre de La Varenne  – 1 janvier 1698

  1. De Backer – Éditeur


Soup of Salmon.

Cut of the salmon slices and deep-fry them, then put them simmering with few White wine and sugar, also make simmer your bread with some other broth which you will have, if itis seasoned well; furnish it with your salmon the sauce overcoat, so let it boil a broth, then serve.

interieur de cuisine

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