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By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) Petite Marmite Bouillon.
2 tbs Julienne of celery cooked in White Bouillon; 2 tbs Julienne of truffle cooked with Madeira; 2 dariole moulds of Cream Royale cut in small squares. Serve separately Parmesan cheese straws.
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