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647's Breakfast Sausage
|
Wicked Good Burgers |
|
Basic Forcemeat
|
On Cooking (5th Edition) |
|
Chicken Liver Pâté
|
The Professional Chef (8th Edition) |
|
Chorizo
|
On Cooking (5th Edition) |
|
Country-Style Forcemeat
|
On Cooking (5th Edition) |
|
Country-Style Terrine (Pâté de Campagne)
|
The Professional Chef (8th Edition) |
|
Duck Terrine with Pistachios and Dried Cherries
|
The Professional Chef (8th Edition) |
|
Green Garlic and Pork Sausage
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Liver Terrine
|
On Cooking (5th Edition) |
|
Pâté Grand-Mère
|
The Professional Chef (8th Edition) |
|
Pâté Maison
|
The Professional Chef (8th Edition) |
|
Roast Pheasant with Cognac and Apples
|
On Cooking (5th Edition) |
|
Smoked Duck and Foie Gras Galantine on a Pear Galette
|
On Cooking (5th Edition) |
|
Venison Terrine
|
The Professional Chef (8th Edition) |