Auguste Escoffier

312 Duxelles for Stuffed Vegetables

tomatoes, mushrooms etc.

Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take 100 g (3½ oz) dry Duxelles and add ½ dl