INGREDIENTS

INSTRUCTIONS

Because the number of ingredients and directions lines exceeds the
limits of the Meal Master program, I've taken the liberty of  splitting
up this recipe into three parts.  Please capture all three  parts
before attempting to cook this recipe or you'll find yourself  in a
quandary at some point! ;-) :  Pappardelle I (Pasta) Pappardelle II
(Duck) Pappardelle III (Assembly)  Source:  New York's Master Chefs,
Bon Appetit Magazine  :  Written by Richard Sax, Photographs by Nancy
McFarland  :  The Knapp Press, Los Angeles, 1985  Chef:  Lidia
Bastianich, Felidia Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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