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Auguste Escoffier

748 Velouté d’Ecrevisses Joinville

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook 30 small crayfish with a fine Mirepoix and butter as indicated for Bisque d’Ecrevisses to the end of Stage 1.

Reserve 10 shelled t

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