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Auguste Escoffier

408 Garnish à la Marie-Louise

For Noisettes, Tournedos 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

Artichoke bottoms of a size in keeping with the item being prepared, stewed in butter and filled dome-shape with a very thick mushroom purée mixed with a quarter its amount of Soubise.

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