A Book of Mediterranean Food

paupiettes

of tongue, 38

of veal Clémentine, 74

peaches
jam, 177
in wine, 170

pears

à l’aigre-doux, 175

baked in wine, 168

in raisiné de Bourgogne, 177

peas

dried, purée, with boudin, 43

with eel, 62

with mackerel, 62

purée of fresh peas with fillet of