首页 › The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes › 第 1976 题 Pâté de Volaille aux Truffes, 431 Poulardes à la Mazagran, ib.
Banquière, 432
Poulets Printaniers à la Santa Cruz (spring chickens), 433
à la Princesse Royale (ditto), ib.
Poularde à la Guillaume Tell (capon), ib.
Chaud froid de Poularde, 434
à la Pembroke, 435
en mayonnaise, ib.
Filets de Poulardes à la Nesselrode, ib.
Ravigote, 436
Petits Canetons en aspic (duckling), ib.
The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes · 第 1976 / 2197 题