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Auguste Escoffier

3093 Poularde à la Piémontaise

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the fattened pullet with 300 g (11 oz) Risotto mixed with 200 g (

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