Chapter XI · Hors-d’Œuvres · No. 388
388—Tunny in Oil
This is found on the market, and it may be served as it stands. It is very greatly used as a garnish for hors-d’œuvres.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 388, p. 161. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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