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Auguste Escoffier
504
Foie gras Royale
I cooked this
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Preparation info
Difficulty
Medium
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Pass
100
g
(
3½
oz
)
foie gras
through a fine sieve and mix in
1
