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Auguste Escoffier

2546 Filet de Veau Chasseur

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Trim the fillet and remove any sinew. Lard it well with fine strips of salt pork fat and roast it, basting frequently with melted butter.

Ser

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