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Auguste Escoffier

2512 Côte de Veau en Casserole

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the cutlet and cook it very gently in an earthenware casserole with 50 g (2 oz) butter<

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