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Auguste Escoffier

3204 Poulet Sauté Durand

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Preparation info
    • Difficulty

      Easy

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Season the pieces of chicken, flour them and sauté in oil.

When cooked, arrange the pieces in a circle on a dish and place a bouquet of deep fried onion rings</

'Brilliant app for foodies'
'Spotify of cookbooks'

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