25
Mar
In Auguste Escoffier’s 1903 cookbook titled Le Guide Culinaire, the chef included over 5,000 dishes, including Oeufs Aurore (baked eggs), Gambas (jumbo shrimp) in garlic sauce, and Tarte aux Pignons (pine nut tart). Such iconic French recipes described in surprisingly brief detail in Le Guide Culinaire, ______ the Victorian French cuisine Escoffier sought to preserve in his encyclopedic book.
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