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Auguste Escoffier

1197 Mazagrans

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is a general term for all preparations which comprise a mixture enclosed in two layers of Duchesse potato mixture.

Mazagrans for hot Hors-d’oeuvre are made in large tartlet moulds and all the mixtures, fillings and Salpi

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