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Auguste Escoffier

2666 Ris de Veau en Papillote

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Preparation info
    • Difficulty

      Complex

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the sweetbread and cut it into slices along its length then proceed in the same manner as indicated for Côte de Veau en Papillote.

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