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Auguste Escoffier

4339 Egg Custard Sauce

For Serving with Hot or Cold Stewed Fruits

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in the same way as Crème à l’Anglaise but using only 10 yolks per 1 litre (1¾ pt or 4½

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