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Auguste Escoffier

2714 Tête de Veau Financière

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Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the head in a Blanc then cut it into small 3–4 cm (1¼—1½ in) squares or cut into round pieces with a

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