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Auguste Escoffier
2668
Pâté Chaud de Ris de Veau
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Preparation info
Difficulty
Complex
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Line a buttered Charlotte or ordinary round raised
pie
mould with
short paste
, then cover this lining with a
1
cm
(
⅖