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Auguste Escoffier

2555 Foie de Veau à la Bourgeoise

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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. Season and fry quickly in butter to a brown colour on all sides. Braise as indicated for Pièce de

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