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Auguste Escoffier

1121 Bouchées Petite-Princesse

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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 square-shaped fancy Bouchées cut with a 4–4½ cm (1½–1¾ in) cutter and thicker than usual so as to give extra height and lightness; fill with a purée of chicken

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