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Auguste Escoffier
4697
Croûte Mexicaine
I cooked this
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collection
Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Cut some oval slices from a stale
Genoise
6
cm
(
2½
in
) long by
8
