Partie,  Chap.

1   1,      IV|          tendre et parfumée, la volaille ; d’une alléchante fraîcheur,
2   1,     XIV| Napolitaine,~ ~Les quenelles de volaille à la Viennoise,~ ~Les mousses
Best viewed with any browser at 800x600 or 768x1024 on Tablet PC
IntraText® (VA2) - Some rights reserved by EuloTech SRL - 1996-2010. Content in this page is licensed under a Creative Commons License