Glorious French Food: A Fresh Approach to the Classics
Consomme Made Clear with Egg White and Ground Meat (Clarifying Stock)
Page 213
Cuisine: French | Course Type: Soups and Stews
(0 reviews)
Tags:
Recipe Ingredients
| Quantity | Ingredient | Imperial | Metric |
|---|
No ingredients have been entered yet. Members may add ingredients to any recipe on Cookbooker.
Members may also add their own private instructions to any recipe on Cookbooker