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Auguste Escoffier

3681 Cailles Lucullus

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take large truffles which have been cooked with Madeira or Champagne and cut them in half. Cut the bottom of each half level then empty them with a vegetable

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