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Auguste Escoffier

1116 Bouchées Montglas

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Preparation info
    • Difficulty

      Medium

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some fancy square Bouchées and fill with a Salpicon of foie gras, mushrooms, salt ox tongue and truffle mixed with <

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