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1128 Cannelons

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Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

This type of hot Hors-d’oeuvre was much used in the old classical kitchen and although not so frequently used nowadays its use has not been completely abandoned. They are made in exactly the same way as the pastry kind but without sugar.

Prepare some bands of

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