Auguste Escoffier

720 Crème la Fayette

Preparation info
    • Difficulty

      Medium

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Blanch 1 small plump, tender chicken for 2 minutes, refresh it and place in a pan to cook with 1¾ litres (3 pt or 7½ U.S.