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Classic Recipe -- Gallimaufry

FoodReference.com
Taillevent, 'Le Viandier'

"Take a leg of mutton freshly cooked, and chop it as finely as possible in a dish of onions. Stew these ingredients with a little verjuice, butter, and ground white ginger mixed together and seasoned with salt."

Courtesy of FoodReference.com.



This news arrived on: 07/27/2007
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