Louis Saulnier

Fundamental Elements of Cooking: Farce à Gratin pour Gibier

Gratin Forcemeat for Game

Appears in

#97Le Répertoire de la Cuisine
Le Répertoire de la Cuisine

By Louis Saulnier

Published 1914

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Chicken and game livers tossed with fat bacon, and game flesh, thyme, bay leaf, pounded and passed through sieve.