Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Filet de Boeuf Braise Prince Albert (Braised Filet of Beef Stuffed with Foie Gras and Truffles)
Page 303
Cuisine: French | Course Type: Main Courses
Tags:
Chatter
Questions or comments about this recipe which don't fit under reviews.
Reply or add to the chatter.