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Auguste Escoffier

2554 Foie de Veau à la Bordelaise

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the whole liver with strips of salt pork fat and marinate for 1 hour in advance with white wine.

Remove and dry the liver with a clean c

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