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17. Massialot’s Knowledge of December Cuisines
By Weiao Xing (@WeiaoX) Starting with pigeon bisque and casserole, filled with veal loin and ortolans, and embellished by apple fritters and crème brûlée, a wintry feast was prepared by chef de cuisine François Massialot on 27 December 1690. This lavish banquet, originally held at the Duke of Aumont’s palace, exemplifies ‘Another great Entertainment for the…
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