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Le Fondue de Poulet Papa Bergerand (Chicken with Curry Sauce)

From A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
Cookbook
Author(s): Vincent Price, Mary Price, Victoria Price, Wolfgang Puck
Page 54
Cuisine: French
Course: Main Courses
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