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2633 Quasi and Rouelle de Veau

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Preparation info
    • Difficulty

      Easy

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By Auguste Escoffier

Published 1903

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Method

The Quasi or Cul de Veau is the equivalent in English to the aitchbone of veal and is that part of the carcase found between the end of the saddle and the leg proper. It is best cooked slowly en Casserole with butter

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