Toulouse
Culinary Dictionary · 1911 · p. 2
A rich white stew consisting of Allemande Sauce with white wine, truffles, mushrooms, etc. Named after the Comte de Toulouse. [s. 752]
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Adair's New Encyclopedia (1923)
Nuttall Encyclopedia (1907)
A Military Dictionary and Gazetteer (1881)
Zell's Condensed Dictionary (1879)
The Battles of the World or, Cyclopedia of Battles, Sieges, and Important Military Events (1866)
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