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Auguste Escoffier
3782
Pàté de Veau et Jambon
Veal and Ham Pie
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Preparation info
Difficulty
Medium
Appears in
#27
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Line a
pie
mould with ordinary short
paste
then cover this with thin slices of
salt
pork fat
. Fill with alternate layers of