Auguste Escoffier

1593 Tourte d’Anguille à la Saint-Martin

Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Roll out a ½ cm (⅓ in) thick layer of short paste and cut out a circle 16