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Auguste Escoffier

3754 Bécasse Sautée aux Truffes

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed as in the preceding recipe adding 50 g (2 oz) sliced truffle to the pieces of woodcock

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