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Auguste Escoffier
4235
Riz au Currie—Curried Rice
For Eggs, Fish and Chicken and for Serving on its own
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Preparation info
Difficulty
Easy
Appears in
#26
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Cook
1
large
tbs
chopped
onion
in
50
g
(
2