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Oreilles: Grillees
Appears in
Published 1914
Calves’ ears, blanch, braise, cut in halves lengthways, spread with mustard, butter and crumbs, grilled, serve with Diable sauce.
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Published 1914
Calves’ ears, blanch, braise, cut in halves lengthways, spread with mustard, butter and crumbs, grilled, serve with Diable sauce.