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Auguste Escoffier

392 Garnish à la Hongroise

For Various Dishes

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bouquets of cauliflower moulded in small dariole moulds, turned out on to a buttered gratin dish sprinkled with grated cheese, the cauliflower then coated with Mornay Sauce containing chopped <

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