Label
All
0
Clear all filters

Auguste Escoffier

346 Garnish à la Banquière

For Large Chicken

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 larks boned, stuffed with gratin forcemeat, coloured and cooked à la Casserole: 10 small Quenelles of chicken forcemeat

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title