CUISINE LYONNAISE - saucisson de lyon - cervelas truffé et pistaché - boudin au von rouge andouillette - graton de gueues d'écrevisses beurre d'écrevisses - les grenouilles provencales - matelote d'anguille - crêpes vonassiennes - quelques menus etc.

COLLECTIF

Published by M.LESCUYER ET FILS, 1959
Condition: bon Hardcover

From Le-Livre, SABLONS, France

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