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Excerpt from Comment On Forme une Cuisinière, Vol. 2: Petit Guide de la Maîtresse de Maison; Les Volailles, le Gibier, Salaisons de Porc, les Sauces Et les Jus
Suivant l'ordre que j'ai adopté au début de ces entre tiens, j'arrive à la volaille et au gibier qui, dans la classi fication naturelle des viandes, viennent après les animaux de boucherie.
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