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Auguste Escoffier

3046 Poularde Duroc

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with 200 g (7 oz) Gratin forcemeat made with foie gras

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