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Auguste Escoffier

3512 Foie Gras du Gastronome

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut a Parfait of foie gras into small, rectangular slices; coat half of them with white Sauce Chaud-froid and decorate the others with neat shapes of truffle fixing them with a little cool melted jelly.

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