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Auguste Escoffier

2827 Noisettes

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Noisettes of mutton and especially those of lamb may be classed among the finest and most delicate of the Entrées.

They are cut either from the loin or best end but if using the best end, only the meat f

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