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Auguste Escoffier

229 Beurre Colbert

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Add 2 tbs melted meat glaze and 2 tsb chopped tarragon to 200 g (7

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