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Auguste Escoffier

3770 Salmis Froid de Bécasse

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the Salmis in the usual way but without using mushrooms and doubling the amount of truffle.

Arrange the pieces of woodcock in a deep

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