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Auguste Escoffier

1146 Croquettes à la Bergère

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Salpicon of lamb, ham and mushrooms mixed with some well reduced Sauce Béchamel.

Mould to the size and shape of apricots

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