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Auguste Escoffier

1115 Bouchées Mogador

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some fancy diamond-shaped Bouchées and fill with a Salpicon made of two-thirds salt ox tongue and one-third white of chicken mixed with Sauce

'Brilliant app for foodies'
'Spotify of cookbooks'

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