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Auguste Escoffier

1252 Sausselis aux Choux

Russian Hors-d'oeuvr

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Preparation info
    • Difficulty

      Medium

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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

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