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Auguste Escoffier
3112
Poularde Souvaroff
I cooked this
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collection
Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
About
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Recipes
Contents
Method
Stuff a fattened pullet with a mixture of
250
g
(
9
oz
)
foie gras
and
150
