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Another one from the great Julia Child's book 'Mastering The Art of French Cooking.' Can be served hot or cold, it is tasty either way. I recommend reading the directions a few times over before preparing, to avoid confusion when cooking. Julia recommends in the book that this be served with baked whole tomatoes and green beans, and, if you'd like, a chilled rose wine.
Units: US | Metric
Serving Size: 1 (165 g)
Servings Per Recipe: 4