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Auguste Escoffier
2513
Côte de Veau en Cocotte
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Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Season the cutlet and colour it brown with
butter
on both sides, in a Cocotte. Add
6
button onions
coloured brown in
butter
,