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Auguste Escoffier
1463
Oeufs à la Tripe
I cooked this
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collection
Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Hard-boiled
Stew
100
g
(
3½
oz
) finely sliced
onion
in
a
