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Customs and Cookery in the Perigord and Quercy
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La Soupe au Persil Paysanne  1 |
Recipes listed from this edition: 1
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La Soupe au Persil Paysanne reviewed by Sovay
8th September 2013
I decided to try this as my local supermarket has started selling enormous bunches of parsley. Result tastes great but looks a bit drab, as the long cooking of the parsley kills the colour. I used duck fat instead of goose fat since I happened to have...
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