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Auguste Escoffier

2635 Attereaux de Ris de Veau Villeroy

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Preparation info
    • Difficulty

      Complex

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare some sweetbreads and braise them in the usual manner for white meats. Allow them to become cold then cut into round slices approximately 1 cm (β…– in

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