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Auguste Escoffier

1262 Subrics de Foie Gras

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Preparation info
    • Difficulty

      Medium

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

For 10 subrics: mix 100 g (3½ oz) flour with 1 egg, 1

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