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Saumon: Côtelettes Italienne
Appears in
Published 1914
Prepare as for d’Artois, coat with mushrooms purée, cohered with yolk of eggs, dip in egg and breadcrumbs mixed with grated cheese, fry deep fat, anchovy sauce.
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Published 1914
Prepare as for d’Artois, coat with mushrooms purée, cohered with yolk of eggs, dip in egg and breadcrumbs mixed with grated cheese, fry deep fat, anchovy sauce.