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Auguste Escoffier

864 Potage aux Abatis à l’Anglaise

Giblet Soup

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take the giblets from 3 chickens, cut the necks in three pieces, the gizzards in four and the winglets in half. Fry them in 50 g (2

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