Poulpette à l'Italienne
(18thCCuisine) Add a drop of Peau d'Espagne to either a bit of warm, freshly brewed tea or spirits and pour over dried Grapes of Corinth to plump them up. Make a farce of finely chopped meat to which you add grated Parmesan, pinions and your plumped raisins and an
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updated 8697 (18thC Cuisine), inserted 2, updated 0, at 2012-05-31 12:56:16
