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A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

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Anglaise | Glossary | A Guide to Modern Cookery

Guide
Glossary
Anglaise

Anglaise

to treat à l’Anglaise, see No. 174, Anglaise (for Egg-and-bread-crumbing).