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Alma Lach
Veau Sauté
Sautéed Veal
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Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
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Recipes
Contents
Veal is easy to sauté, but the garnishings take time. The recipes that follow are traditional and famous. Their garnishings are many, so do them first and then sauté the veal.
© 1974 Alma Lach estate. All rights reserved.