Chapter XV · Relevés and Entrées · No. 1400
1400—Zampino Froid
Zampino is served cold, alone or mixed with other meats; but it is used more particularly as a hors-d’œuvre. For this purpose, cut it into the thinnest possible slices.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1400, p. 459. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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