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Auguste Escoffier

3231 Poulet Sauté aux Morilles

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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 and sauté them in butter. When two-thirds cooked, add 300 g (11

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