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Auguste Escoffier
380
Garnish à la Fermière
For Poultry
I cooked this
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collection
Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
150
g
(
5
oz
) each of red of
carrot
and
turnip
,