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Blanquette of Lamb
Book Information
On Cooking (5th Edition)
Page: 368
Ingredients
Bay Leaf
Blond Roux
Carrot
Dijon Mustard
Dried White Beans
Egg Yolk
Garlic
Heavy Cream
Lamb Leg or Shoulder
Leek
Onion Piquet
Parsley
Peppercorns
Thyme
White Stock
Tags
Lamb