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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
TACAUD
Excerpted from
Montagne, Prosper. 1961.
Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery
. Crown Publishers, Inc., New York.
is the common French name for a variety of cod, also called
officier
and
monie borgne
. The flesh is quite pleasant to eat but full of bones.
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Compiled for Food Resource
http://food.oregonstate.edu
