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Auguste Escoffier

755 Velouté d’Eperlans Saint-Malo

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Velouté d’Eperlans as previously indicated. Finish with the usual liaison and 200 g (7 oz)

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