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Auguste Escoffier

411 Garnish à la Marseillaise

For Cuts or Joints of Meat

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Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 small halves of tomatoes, emptied and lightly cooked in the oven with alittle oil and just a touch of

'Brilliant app for foodies'
'Spotify of cookbooks'

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