Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Supremes et Mousse de Volaille en Chaud-Froid (Breasts of Chicken and Mousse of Chicken in Chaud-Froid)
Page 552
Cuisine: French | Course Type: Main Courses
Tags:
Nobody has reviewed this recipe yet.
Recipe Reviews
Login or register to add your own review of this recipe.