Beurre d'Escargot (Snail Butter)

From The Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais (Penguin Cookery Library)

Cookbook

Author(s): Mireille Johnston, Milton Glaser

Page 65

Cuisine: French

Course: Condiments

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.