Jellied lobster with fresh almonds in a chanterelle mushroom sauce (Homard Breton refroidi en délicate gelée, amandes fraîches, fin velouté de girolles) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 466) by Alain Ducasse

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  • Eat Your Books

    See page 1043 for lobster fumet recipe. See page 1044 for calf's foot jelly recipe. See page 1041 for chicken hen consommé recipe.

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