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Auguste Escoffier

483 Chiffonade and Pluches

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Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

A chiffonade is composed of finely shredded leaves of lettuce and sorrel, stewed in butter; in some cases it comprises rounds of lettuce and sorrel leaves which are blanched in salted water for a few moments bef

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