Notes:Horsetail/louie
Remove and discard the primitive, scaly leaves, then blanch the tender stock in a buttery broth.
This page is transcluded to other pages and the information has been copied directly from a source of media.
|
Remove and discard the primitive, scaly leaves, then blanch the tender stock in a buttery broth.
This page is transcluded to other pages and the information has been copied directly from a source of media.
|