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Auguste Escoffier

2505 Coeur de Veau à la Bourgeoise

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Carefully trim the heart and fry all over in clean dripping to a good brown colour, then treat in the same way as Pièce de Boeuf à la Bourgeoise taking account of the proportions and any differences in quantities.

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