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Auguste Escoffier

To Marinate

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To Marinate a process of tenderizing and adding flavour to items of food, especially meat by placing it in a liquid such as wine together with herbs and flavourings.

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

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