Auguste Escoffier

733 Crème Reine Margot

Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare 1½ litres (2⅝ pt or 6½ U.S. cups) Crème de Volaille