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Auguste Escoffier

1214 Piroguis Caucasiens

Russian Hors-d’oeuvre

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Preparation info
    • Difficulty

      Medium

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare an ordinary Chou Paste flavoured with grated cheese and spread it flat and evenly on two trays approximately 6–8 mm (⅓ in) thick; bake

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