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2624 Poitrine de Veau
Breast of Veal
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
If the breast of veal is to be used whole it is usually boned out carefully then cut open along its length to form a pocket; this is filled with a stuffing then sewn up with coarse thread.
The following stuffing is the one most commonly used.
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