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Auguste Escoffier

313 Duxelles for Various Garnishes

tartlets, onions, cucumbers etc.

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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

Mix 100 g (3½ oz) dry Duxelles into 60 g

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