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Auguste Escoffier

1077 Allumettes Caprice

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are prepared in the same way as Allumettes aux Anchois but coating the rectangles of puff paste with a chicken and cream forcemeat containing chopped red

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