Foie gras 2 from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 565) by Auguste Escoffier
- bay leaves
- all-purpose flour
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Madeira sauce (Sauce Madère); Hungarian sauce (Sauce Hongroise); Supreme sauce (Sauce suprême)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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