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Barbe Robert [sauce] Otherwise Called Taillemaslee


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Barbe Robert [Sauce] otherwise called Taillemaslee. [absent]

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Other versions of this recipe:

Barbe Robert [Sauce] (Le Viandier de Taillevent)




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