The Escoffier Series: Hors D’oeuvre, the hot ones, part 2
This episode focuses on croquet and croquette and pate a choux, three of the more accessible hot hors d’oeuvre in Escoffier’s book, La Guide Culinaire. Previous episodes covered some cold hors d’oeuvre procedures and a few of the hot. This ends the chapter with a recipe for pate a choux.
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Mashed potato episode
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