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Auguste Escoffier
461
Garnish Talleyrand
For Cuts and Joints of Meat and Poultry
I cooked this
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Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
250
g
(
9
oz
)
cooked macaroni
cut into 3cm (1⅕ in) lengths and mixed with
50