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Auguste Escoffier

2531 Côte de Veau Pojarski

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the meat completely from the cutlet and trim it free of all skin and gristle.

Finely chop this meat together with a quarter of its weight of butter and the same amount of breadcrumbs<

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