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Auguste Escoffier
2598
Escalopes de Veau
Escalopes of Veal
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Preparation info
Difficulty
Easy
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Escalopes of
veal
should be cut for preference from either the fillet or loin but more usually they are cut from the cushion and should weigh between
100
g
(
3½