L'Art de la Cuisine Française au dix-neuvième siècle. Traité élémentaire et pratique. Suivi de dissertations Culinaires et Gastronomiques utiles aux progrès de cet Art. (segue:) PLUMEREY - Traité des entrées chaudes des rots en gras et en magre. Tome I.er (-V.eme).

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