4366 Sauce Noisette

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare 5 dl (18 fl oz or U.S. cups) Crème Anglaise and add 1 tbs fine Pralin made with hazelnuts and a little vanilla sugar.

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