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A guide to modern cookery
by Escoffier, A. (Auguste) · Page 582 of 582 · 203,393 words
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dish it surrounded with the olives and the sauce. 1750—CANETON BRAISÉ A L’ORANGE This braised duckling must not be confused with roast duckling, which is also served “a l’orange,” for the two dishes are quite distinct. As in the case of the roast
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