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Auguste Escoffier

2577 Jarrets de Veau à la Printanière

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the knuckles of veal across the bone into round sections approximately 5–6 cm (2–2½ in) thick. Season and colour on both sides in

'Brilliant app for foodies'
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