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#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
  • Hors-d’Œuvre Moscovite
  • Tortue claire
  • Germiny
  • Truite au Chambertin
  • Mignonnettes de Sole
  • Whitebait Diablés
  • Cailles à la Turque
  • Baron d’agneau de lait Soubise
  • Petits pois à l’Anglaise
  • Pommes Byron
  • Suprêmes de Volaille Jeannette
  • Nageoires de Tortue à la Maryland
  • Sorbet fleur de Pêcher
  • Caneton de Rouen à l’orange
  • Jambon de Prague sous la cendre
  • Fèves de Marais
  • Asperges d’Argenteuil
  • Biscuit glacé praliné
  • Feuillantine
  • Œufs de pluvier en Aspic
  • Diablotins
  • Fraises Chantilly
  • *
  • 24th May 1905

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