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	Displaying records 1 to 16 of 16.


	Beef essence or extract			Court bouillon - master chefs

	Fillet of salmon with anchovies & tomatoes			Mincemeat for pie

	Pheasant with champagne cabbage v (cabbage)			Pheasant with champagne cabbage vi (assembly)

	Pheasant with champagne iii (stuffing)			Philly chocolate sauce

	Roast quail with juniper berries i (polenta)			Roast quail with juniper berries ii (relish)

	Roast quail with juniper berries iii (quail)			Roast quartered chicken

	Roast rack of veal			Shrimp & artichoke hearts san benedetto style

	Zabar's scallion cream cheese spread			Zafrig