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Fines Herbes |
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Free Books / Cooking / Hand-Book Of Practical Cookery / | |
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Fines Herbes |
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This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
Parsley and cives chopped fine, and used for omelets, or with cold meat, sauces, etc., are called thus.
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