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Auguste Escoffier

63 Sauce Moelle

Bone Marrow Sauce

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Preparation info
    • Difficulty

      Complex

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This sauce is prepared in the same way as Sauce Bordelaise finishing it with 150–180 g (5–6 oz) poache

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