Chapter XI · Hors-d’Œuvres · No. 298
298—Tunny Cream
Finely pound four oz. of tunny in oil, and finish the cream similarly to that of the Smoked Salmon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 298, p. 141. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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