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Auguste Escoffier

2525 Côte de Veau Montholon

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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 shallow fry it gently in butter.

Place in a dish and garnish the top of the cutlet with an oval of red ox tongue, 2 cooked grooved mushrooms and a<

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