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Auguste Escoffier
4575
Bavarois Clermont
I cooked this
Add to
collection
Preparation info
Difficulty
Medium
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
About
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Recipes
Contents
Method
Add
200
g
(
7
oz
) of a
purée
of
candied chestnuts
to
