Chapter XI · Hors-d’Œuvres · No. 341
341—Caviare Duchesses
Stuff with fresh caviare or caviare cream. Glaze with jelly and serve iced.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 341, p. 151. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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