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Auguste Escoffier

3600 Faisan Bohémienne

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season a small foie gras with salt and paprika then stud it with quarters of raw truffle. Poach the prepared foie gras<

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