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Auguste Escoffier

3639 Suprêmes de Faisan des Gastronomes

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the pheasant with a little Madeira and allow to become cold.

Remove the breasts, cut them into thin e

'Brilliant app for foodies'
'Spotify of cookbooks'

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