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Auguste Escoffier
3908
Poularde Truffée
Truffled Fattened Pullet
I cooked this
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Preparation info
Difficulty
Medium
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
This is prepared in the same way as
Dindonneau Truffé
allowing
500
g
(
1
lb
