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Auguste Escoffier
2893
Timbale de Ris d’Agneau
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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
Prepare a lightly baked
Timbale case
in a shallow Charlotte mould, i.e. the height of the sides should be less than its diameter. Line the bottom and sides of the case with a
2
cm
(
⅘