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Charcuterie & French Pork Cookery Larousse Gastronomique Mastering the Art of French Cooking

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5 recipes

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Boeuf Bourguignon
main p. 315 →
Duck Terrine with Pistachios
terrine p. 88 →
French Onion Soup
soup p. 892 →
Pommes Dauphinoise
side p. 521 →
Tarte Tatin
dessert p. 1142 →