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Auguste Escoffier

716 Crème Comtesse

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Blanch 650 g (1 lb 7 oz) large white asparagus cut into pieces for 7–8 minutes; drain well and add

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