Cuisine du gibier

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Description

80 recettes à base de petit ou grand gibier, de sauces et d'accompagnement pour le gibier, pour préparer du lièvre à la royale, du faisan à la crème, du cuissot de marcassin laqué aux prunes, de la terrine de sanglier aux pistaches et au foie gras, de la sauce grand-veneur, de la mousseline de coings, etc. ©Electre 2025

Product details

EAN/ISBN:: 9782844164773
Medium:: Paperback
Publication date:: 2006-10-12
Publisher:: Editions Artémis

EAN/ISBN:: 9782844164773
Medium:: Paperback
Publication date:: 2006-10-12
Publisher:: Editions Artémis

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