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Auguste Escoffier

439 Garnish Parmentier

For Joints of Meat and Poultry

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

600 g (1 lb 5 oz) potatoes cut in dic

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