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2486 Paupiettes de Boeuf à la Piémontaise
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Braise the Paupiettes and glaze them at the last moment.
Arrange a border of Risotto à la Piémontaise on a round dish, place the Paupiettes in the centre and coat with the braising liquid passed through a fine strainer and reduced.
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