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2548 Filet de Veau Orloff
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Trim the fillet and remove any sinew.
Completely enclose it in thin slices of salt pork fat, tie with string and braise in the usual manner.
Allowing sufficient time before being required, first remove the string and fat, then cut a thin slice from the bott
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