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/ck/ - Food & Cooking

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>> No.9999420 [View]
File: 18 KB, 556x192, escoffier.png [View same] [iqdb] [saucenao] [google]
9999420

>>9999389
Ok, I got confused. In America we would call that saute. poele would mean the classical preparation from Escoffier to "butter roast"
https://www.foodwine.com/food/cookbook/2010/professional-cooking/chicken-poele.html

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