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Auguste Escoffier
858
Soupe Aïgo-Saou
I cooked this
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collection
Preparation info
Difficulty
Easy
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Place in a pan
1
kg
(
2¼
lb
) cleaned
white fish
cut into pieces,
50
