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← Boeuf Bourguignon
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Title
Book
— none —
Charcuterie & French Pork Cookery
Larousse Gastronomique
Mastering the Art of French Cooking
Category
Starter
Soup
Side
Main
Terrine
Salad
Bread
Sauce
Dessert
Other
Servings
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Ingredients
one per line, e.g. 200g · unsalted butter
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