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Auguste Escoffier

1216 Piroguis au Fromage

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line well buttered dariole moulds with ordinary unsweetened Brioche Paste. Fill the insides with Twarogue, cover with a round of Brioche Paste and seal the edges to the lightly moistened sides of the paste

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