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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

VALENCIENNES

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV

is a method of cooking applied in particular to chicken, which includes a rice garnish.

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Compiled for Food Resource http://food.oregonstate.edu