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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
Page ref
Ingredients
one per line, e.g. 200g · unsalted butter
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