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Auguste Escoffier

2509 Cô de Veau au Basilic

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Season and shallow fry the cutlet in butter. Deglaze with white wine, add 1 tbs Meat Glaze

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