Jambon Persillé
For this recipe, I referred to Glorious French Food, written by James Peterson, published in
Tongue, as a Cold Cut
Let's face it, they're not pretty. They look like huge, well, tongues. So just don't
For this recipe, I referred to Glorious French Food, written by James Peterson, published in
Let's face it, they're not pretty. They look like huge, well, tongues. So just don't