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Auguste Escoffier

To Blanch

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To Blanch to boil a food so as to get rid of its acridity; to place a food into boiling water as a means of preserving its natural colour.

ยฉ 1903 All rights reserved. Published by Taylor and Francis.

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