Auguste Escoffier

1223 Piroguis de Smolensk

Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take 125 g (4½ oz) Kache of Semolina, 4 chopped hard-boiled eggs