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Auguste Escoffier

Fondue

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Fondue 1) a vegetable such as tomatoes, cooked until it is reduced to a pulp, 2) a type of cheese preparation.

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

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