Label
All
0
Clear all filters

Auguste Escoffier

2412 Paleron

Chuck

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
The chuck is the fleshy part of beef lying under the shoulder and on top of the chuck ribs. It may be boiled or braised or used for Daube de Boeuf.

ยฉ 1903 All rights reserved. Published by Taylor and Francis.

Part of

Related Recipes

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Related Reference

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Spotted a problem? Let us know!

The licensor does not allow printing of this title