La charcuterie, ou, L'art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon et du sanglier

181882 pages

Chez Audot·1 editions

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La charcuterie, ou, L'art de saler, fumer, apprêter et cuire toutes les parties différentes du cochon et du sanglier | lit.salon