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Auguste Escoffier
184
Oyster Sauce, Brown
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Preparation info
Difficulty
Complex
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Prepare an Oyster Sauce as indicated in the preceding recipe, replacing the milk and cream with
2
dl
(
7
fl oz
or
⅞