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Auguste Escoffier
258
Various Cullises
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Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Pound the shells of crayfish or the remains of prawns, or the creamy part, eggs and coral of lobsters and crawfish. Add and mix in
¾
dl
(
3
fl oz
or