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Louis Saulnier
Cotes, Cotelettes, Chops
:
Champvalon
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Appears in
#100
Le Répertoire de la Cuisine
By
Louis Saulnier
Published
1914
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Recipes
Contents
Partly cook both sides, lay them in a stew pan on a bed of raw potatoes, onions rounds, garlic, faggot, season, cover the cutlets with another layer of vegetables, moisten with white stock, cook and dish up.
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Cotes, Cotelettes, Chops
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