Auguste Escoffier

1252 Sausselis aux Choux

Russian Hors-d'oeuvr

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Finely shred 500 g (1 lb 2 oz) white cabbage