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Auguste Escoffier

442 Garnish à la Piémontaise

For Cuts and Joints of Meat and Poultry

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 oval-shape Gâteau de Riz moulds filled with Risotto containing 150 g (5 oz) grated white truffle</

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