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Auguste Escoffier

1118 Bouchées Nantua

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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 oval-shaped Bouchées and fill with a Salpicon of crayfish tails and truffle mixed with Nantua Sauce. Use small stuffed crayfish he

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