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Tête de Veau with Sauce Verte
Book Information
Feeding Hannibal: A Connoisseur's Cookbook
Page: 94
Ingredients
Anchovy Fillet
Capers
Carrot
Celery
Chives
Fresh Dill
Garlic
Half Calf's Head
Leek
Lemon Juice
Olive Oil
Onion
Parsley
Pickling Spice Mix
Tags
Mains - Meat