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Auguste Escoffier
1156
Croquettes Jean-Bart
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Preparation info
Difficulty
Medium
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Prepare
a Salpicon of
lobster
mixed with reduced Sauce
Béchamel
seasoned with
Cayenne
and finished with red colouring
butter