ECRÉMÉES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 2 months ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
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Original Text
ECRÉMÉES. A conventional term for Side-Dishes, comprising cutlets, fricassees, fricandeaux, fillets, scollops, salmis, boudins, sweetbreads, pâtes-chauds, chartreuses, &c.
Notes
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