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Auguste Escoffier

490 Juliennes and Brunoises

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Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Juliennes and Brunoises are sometimes prepared from ordinary vegetables either as a garnish in their own right or as part of a garnish, allowing 1–2 tbs for 1 litre (1¾

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