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Auguste Escoffier

404 Garnish Madeleine

For Cuts or Joints of Meat and Poultry

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 small artichoke bottoms filled with thick Soubise; 10 dariole moulds of haricot bean purée mixed with 6 <

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