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Auguste Escoffier

3484 Caneton Lambertye

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Preparation info
    • Difficulty

      Medium

Appears in

#30Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in the same way as Poularde Lambertye using duck Mousse instead of chicken Mousse and coating the slices of duckling with brown Sauce Chaud-froid.

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