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Excerpt from Comment On Forme une Cuisinière, Vol. 1: Petit Guide de la Maîtresse de Maison; Les Viandes de Boucherie
Lorsque le feu est en pleine vi gueur, le recouvrir d'une sorte de pâté composé des escarbilles recueillies sur la cendre et de poussière de charbon, le tout bien mouillé. Ce pâté forme sur le charbon allumé une espèce de croûte qui modère la chaleur et con serve le feu pendant plusieurs heures.
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