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Cotes de Veau: Talleyrand
Appears in
Published 1914
Cooked in butter, cool, cover the two sides with chicken forcemeat, dip in egg, then roll in chopped truffles, finish cooking and dish up with Talleyrand garnish, Périgueux sauce.
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Published 1914
Cooked in butter, cool, cover the two sides with chicken forcemeat, dip in egg, then roll in chopped truffles, finish cooking and dish up with Talleyrand garnish, Périgueux sauce.