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Auguste Escoffier

2908 Sauté d’Agneau Printanier

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Have prepared the following garnish: 20 small carrots cooked in Bouillon and glazed, 20 pieces of

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