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2550 Filet de Veau Sicilienne
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
Trim the fillet and remove any sinew.
Lard it finely with strips of salt pork fat and Poêlé in the usual manner.
As soon as it is cooked, envelop it completely with caul. Arrange a layer of Lasag
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