Skip to main content

Tranches de Jambon a la Creme (Sauteed Ham Slices - Fresh Cream Sauce)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Cookbook
Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Page 398
Cuisine: French
Course: Main Courses
Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5
No reviews available yet.