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Auguste Escoffier

3733 Ortolans en Caisses

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the buntings with a hazelnut-sized piece of foie gras; wrap each in a square of muslin and poach them for 5–6 minutes in a good strong stock.

When cooked, drain well, remove the muslin and place ea

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