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Auguste Escoffier
2603
Fricandeau
I cooked this
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collection
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
The Fricandeau is
a
slice
of
veal
cut from the cushion along the fibres of the meat and should not be thicker than
4
cm
(