Le Saute d'Agneau aux Flageolets le Perraudin (Le Perraudin's Braised Lamb with White Beans)

From Bistro Cooking

Cookbook

Author(s): Patricia Wells, Judy Kleiber Jones

Page 216

Cuisine: French

Course: Main Courses

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.