Dordogne gastronomique

Dordogne gastronomique
About this book
More than ninety recipes featuring the specialties of Dordogne: sorrel and haricot bean soup, wild mushrooms with duck and sausage meat, stuffed pike with lemon sauce, and chestnut and walnut mousse.
Details
- OL Work ID
- OL19993620W
Subjects
French CookingCooking