Chapter XI · Hors-d’Œuvres · No. 359
359—Ardennes Ham
This is served like smoked breast of goose, cut, raw, into thin and even slices.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 359, p. 155. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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