Glorious French Food: A Fresh Approach to the Classics
Crayfish, Asparagus, Fava Bean, Artichoke Bottoms and Morel Salad (Salade aux Queues d'Ecrevisses. Asperges, Feves, Fonds d'Artichauts et Morilles)
Page 61
Cuisine: French | Course Type: Salads
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