Boudin

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. A delicate kind of entrée, prepared with quenelle force-meat or mince.
Original Text
BOUDIN. A delicate kind of entrée, prepared with quenelle force-meat or mince.
Notes
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