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Auguste Escoffier

3246 Poulet Sauté Verdi

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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 sauté them in butter. When cooked, arrange them in the centre of a border of Risotto Piemontaise. On top of this border arrange a circle of alternate slices of foie gras shallow

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