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1903 Le Guide Culinaire
1903 Le Guide Culinaire
1903 edition of Le Guide Culinaire by Auguste Escoffier.
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Sirop Simple, Simple Syrup
4995. Bavaroise, Rum Bavaroise, Bavarian Tea
0016. Sauce Espagnole, Spanish Sauce
0234. Beurre d’Ecrevisse, Crayfish Butter
0488. Fine Fish Forcemeat for Quenelles for Soups
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