Chapter XV · Relevés and Entrées · No. 1382
1382—Currie d’Agneau
Proceed as for “Currie de Mouton,” after duly allowing, as above, for the greater tenderness of the meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1382, p. 455. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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