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Auguste Escoffier
503
Leek Royale
I cooked this
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collection
Preparation info
Difficulty
Medium
Appears in
#27
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Stew
100
g
(
3½
oz
) finely sliced leek in
butter
without colour. Add
1½
