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Auguste Escoffier

3616 Faisan à la Périgueux

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare and stuff the pheasant with truffles proceeding as described for Dindonneau Truffé and Poêlé it with a little <

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