PRINCESS AND COOKERY.
Escoffier, the famous French chef, who was once at, the Carlton, has dedicated a new book on cookery to Princess Irigrid, having bee i struck by her Royal ITighness's practical interest in matters of the home. One of his new dishes he has called " Filet de Sole a la Princesse Jngrid." The book his been translated into Swedish by the King of Sweden's chef.
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Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 6 (Supplement)
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67PRINCESS AND COOKERY. New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 6 (Supplement)
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