Pastry Dough for Savory Pies and Meat Pies (Pate a Croustades et Pates Chauds)

From Preserving: Conserving, Salting, Smoking, Pickling

Cookbook

Author(s): Ginette Mathiot, Clotilde Dusoulier

Page 268

Cuisine: French

Course: Pies and Tarts

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.