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Auguste Escoffier

3194 Poulet Sauté à la Bretonne

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the pieces of chicken and stiffen them in butter without colour. Add 100 g (3½ oz

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