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Auguste Escoffier

3386 Dindonneau aux Céleris Braisés

Young Turkey with Braised Celery

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Poêlé the young turkey then proceed as indicated for Poularde aux Celeris.

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