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Auguste Escoffier

3649 Crépinettes de Perdreau

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Replace the flesh of chicken with that of partridge and proceed in the same way and in the same proportions as for Crépinettes de Volaille.

They should be made a

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