Auguste Escoffier

678 Purée Conti à la Brunoise

Preparation info
    • Difficulty

      Medium

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take 1½ litres (2⅝ pt or 6½ U.S. cups) Purée Conti prepared as in