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Auguste Escoffier

304 Borders of Noodle Paste

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

These borders are made with very firm noodle paste cut into shapes as required such as oblongs 4–5 cm (1½–2 in) long by

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