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Auguste Escoffier

381 Garnish à la Financière

For Cuts of Joints of Meat and Poultry

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

20 ordinary Quenelles made with veal or chicken forcemeat according to whether the garnish will be served with a joint of meat or

'Brilliant app for foodies'
'Spotify of cookbooks'

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