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Auguste Escoffier
1815
Morue à la Provençale
I cooked this
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Preparation info
Difficulty
Easy
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Place 1½ (
5
fl oz
or ⅝ U.S. cup)
oil
in a shallow pan, add
120
g
(
4
