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Auguste Escoffier

3211 Poulet Sauté Fermière

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the pieces of chicken and colour them in butter. Place in a Terrine and add a Fermière garnish half cooked in butter

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