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Rognon De Veau à La Liégeoise
Veal kidney à la Liégeoise
Preparation info
- Difficulty
Easy
Appears in
Published 1935
Method
This simple but excellent dish is one of the gastronomic achievements of the Walloons, and like most simple dishes it requires some skill to do properly. The veal kidney, with the fat, is put in very hot butter and well seasoned with salt
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