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Cotes, Cotelettes, Chops: Carignan
Appears in
Published 1914
Egg and bread crumbs à la Milanaise, cook, dress in the form of a crown, garnish centre with fritots of cocks combs and kidneys, serve with tomato sauce.
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Published 1914
Egg and bread crumbs à la Milanaise, cook, dress in the form of a crown, garnish centre with fritots of cocks combs and kidneys, serve with tomato sauce.