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Excerpt from La Nouvelle Cuisinière Bourgeoise: Contenant, Outre les Recettes Générales Et Particulières Propres à Faire une Bonne Cuisine à Peu de Frais, l'Art de Découper Toutes Sortes de Viande, de Volaille Et de Gibier
Outre les recettes générales et particulières propres fm ne bonne cuisine à peu de frais, l'art de découper toutes cute de viande de volaille et de gibier.
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