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Auguste Escoffier

3483 Caneton à la Cuiller

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the duckling in a Madeira-flavoured stock making sure that it is well cooked.

Place it in a Terrine just large enough to hold it and well cover with the

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