Auguste Escoffier

1264 Subrics Piémontais

Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

For 10 Subrics: prepare a Risotto Italienne using 125 g (4½ oz) Piedmont rice, and mix in