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Originally published in 1913, the cookbook contains recipes
contributed by famous chefs from the United States, Canada, and
Europe. Recipes include Lobster Mexicaine, Crab Flakes a la Dewey,
Frog Legs Michels, Finnan Haddie, Crab Meat in Cream, Terrapin
Baltimore, Emincee de Riz de Veau Financier, Crab Meat and Oysters,
Planked Crown of Milk Lamb, Tomato Fricassee in a Chafing Dish,
Lobster Merry Widow, Venison Steak, and many, many more.
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Loot
Nadine Gordimer
Paperback
(2)
R383
R310
Discovery Miles 3 100
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