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Auguste Escoffier
161
Sauce Villeroy Soubisée
I cooked this
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collection
Preparation info
Difficulty
Medium
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
To
6½
dl
(
1⅕
pt
or
2⅞
U.S. cups
)
