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Auguste Escoffier

2721 Tête de Veau en Tortue

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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 into round 4 cm (14 in) pieces with a pastry cutter. Remove any flesh from the pieces leaving just the gelatinous skin,

Arrange these in a deep dish or timb

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